"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Spinach Artichoke Dip Recipe

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This recipe for Spinach Artichoke Dip, by , is from The Pazzelli Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kristi Schilloff
Added: Friday, July 31, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 cups fresh baby spinach, shredded
1 teaspoon butter or olive oil
3 cloves garlic, minced
1 cup ricotta cheese
1 pkg. cream cheese
1 1/2 cups chopped artichoke hearts
1 cup shredded provolone cheese
1 roasted red pepper (garnish)
salt and pepper, to taste
paprika (optional)
lemon juice or lemon pepper (optional)

Directions:
Directions:
In a skillet, saute minced garlic 3-4 minutes over medium heat. Do not brown. Add washed shreds of baby spinach and sauté only until wilted but still a bright green (about 2 minutes) stirring to cook evenly. Remove pan from heat and stir in ricotta cheese and cream cheese, mixing well. Add artichoke hearts. Spread mixture in a shallow baking dish and sprinkle with a thin layer of shredded provolone cheese. Garnish with a light sprinkling of paprika across the center for decoration.

Set baking dish on the center shelf of the oven and set oven to broil. Bake until cheese has melted and top is bubbly with lightly browned edges. Remove and allow to cool.

Serve with chips, vegetables, crackers or toasted crusty bread

 

 

 

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