| Artichoke and Spinach Dip |
Author: Nicole
Ingredients
- 2-3 teaspoons olive oil
- 5 ounces fresh spinach
- 1 clove garlic, finely chopped
- 2 cans (14 ounces each) of artichoke hearts packed in water
- 1 cup grated/shredded Pecorino-Romano blend or Parmesan cheese
- 1 cup shredded Italian cheese blend (4 or 6 cheese blend)
- About ½ cup of mayonnaise
- Paprika
- Sliced bread or crackers (for serving)
Instructions
- Heat olive oil in a frying pan over medium-high heat and sauté spinach. Add garlic when spinach is about halfway done. It only takes a few minutes total to cook it – in the end you’ll have a small handful of spinach. Let spinach cool on paper towels to soak up excess moisture. Chop spinach when cool.
- Drain artichoke hearts well and chop.
- Place spinach and artichoke hearts in a bowl.
- Add cheese and mix.
- Finally, add enough mayonnaise so that it is mixed well and holds together well. Mayonnaise should act as a binding agent. You may need more or less than what is recommended.
- Coat 9-inch dish (round or square) with olive oil.
- Place dip in dish and sprinkle with paprika.
- Bake at 350°F for about 20 minutes (30 minutes if it’s been refrigerated).
- Serve warm or at room temperature with sliced bread or crackers (such as water crackers or Triscuits).
Notes
* You can make the dip up to two days ahead and refrigerate it until ready to bake.
* You can bake it in the oven ahead of time and reheat it in the microwave.
* To toast baguette slices: slice baguette at an angle and place pieces directly on an oven rack (it may be easier to remove the rack from the oven to do this). Bake at 425°F for 5-6 minutes until crispy. Let cool.
* You can bake it in the oven ahead of time and reheat it in the microwave.
* To toast baguette slices: slice baguette at an angle and place pieces directly on an oven rack (it may be easier to remove the rack from the oven to do this). Bake at 425°F for 5-6 minutes until crispy. Let cool.
Recipe by Riegl Palate at https://www.rieglpalate.com/artichoke-and-spinach-dip/