Cheesy Artichoke Spinach Dip

April 10, 2017

Hello people. 

 

For those of you who are blessed with siblings, happy national siblings day! Lucky for my older brother.....he's got me. 

 

Now - on to the dip.

Da cheese is unreal - I used shredded and fresh mozzarella, sharp provolone AND fresh grated parmesan cheese. I was almost ready to add another cheese, but I didn't want to take away from the artichokes. 

 

Simply - marinated artichokes are the easiest and simplest way. 

And make sure you use marinated. It just adds another level of intensity. 

And the best part of it all, you just throw everything into an oven safe dish and let it all melt together. 

 

Really the only prepping is chopping up the artichokes and spinach. 

 

For this I used fresh spinach. If you'd rather go with the frozen, it would equally be as good but the fresh spinach really brings light and earthiness to this dip. 

 

and then - let's talk about the pull. 

 

the cheese pull.

I was able to stretch even MORE, but my arm length wasn't fitting the picture and trying to stretch and pull while taking a photo is actually super hard sometimes. 

 

hehe. 

hope ya like. 

Cheesy Artichoke Spinach Dip

 

yield: 8 servings

prep time: 20 minutes

cook time: 20 minutes

 

Ingredients:

  • 1 bag of fresh spinach chopped (about 2 cups)

  • 6 large garlic cloves, pressed or finely minced

  • 3 jars marinated artichoke hearts (set aside 4 for topping) chopped, about 1 1/2 cups

  • 1/4 c finely minced sweet onion 

  • 1 package of room temp (8 oz) cream cheese

  • 1/3 c light sour cream 

  • 1/2 c mayo

  • 1 c shredded mozzarella

  • Fresh mozzarella (for topping)

  • 1/2 c grated sharp provolone cheese

  • 1/3 c grated fresh parmesan

  • pinch of salt

  • 1 tsp fresh cracked pepper

  • 1 tsp minced dried onion

  • 1 tsp minced dried garlic

 

Directions:

  1. Preheat oven to 400 degrees.

  2. In a large oven safe dish,combine all ingredients (make sure to keep a few extra artichoke hearts on the side and fresh mozzarella, both for topping)

  3. Cover the dip with foil and bake for 10 minutes. 

  4. Take out, take foil off and mix well and top with fresh mozzarella and artichoke hearts.

  5. Place back in the oven, raise temp 450 without the foil and let bake for another 10 minutes or until bubbly and slightly browned. 

  6. Serve right away and ENJOY!

I put my hand upon yo hip.

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