Friday, January 1, 2010

Hot Artichoke Spinach dip

Although I've made Artichoke dip on several occasions, I've never made artichoke-spinach dip... despite LOVING it at restaurants. I decided to go with this recipe since it was highly rated on allrecipes, and it also seemed very different from my usual artichoke recipe, which uses cream cheese and mayo. This was a tasty version. I ate it with tortilla chips as well as on all kinds of vegetables. Very tasty and good and garlicky too!

Original recipe from allrecipes; see it here.


  • 1 (14 ounce) can artichoke hearts, drained
  • 1/3 cup grated Romano cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon minced garlic
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 1/3 cup heavy cream
  • 1/2 cup sour cream
  • 1 cup shredded mozzarella cheese


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  2. In a blender or food processor, place artichoke hearts, Romano cheese, Parmesan cheese and garlic . Pulse until chopped, but not ground. Set aside.
  3. In a medium bowl, mix together spinach, heavy cream, sour cream and mozzarella cheese. Stir in artichoke mixture. Spoon into prepared baking dish.
  4. Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and bubbly.

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