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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Spinach Artichoke Dip Recipe

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This recipe for Spinach Artichoke Dip is from September Wives: Recipes to Lobe!!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package of frozen chopped spinach, thawed and drained
1 shallot, finely chopped
1 (14oz) can of artichoke hearts, drained and chopped
1 tbsp butter
1 clove of garlic, chopped
1 (8oz) pkg of cream cheese, softened
salt and pepper to taste
1 (10oz) can of diced tomatoes w/ green chiles (I used Rotel)
1/4 cup mayonnaise
1/4 cup grated parmesan cheese
1/4 cup shredded romano cheese
1/2 tsp basil
1/4 tsp garlic salt
1 cup of your favorite cheese blend (I use Sargento pizzaria blend)
Directions:
Directions:
1.) Preheat oven to 350 degrees F. Lightly grease a small baking dish.

2.) Saute the shallot and garlic in 1 tbsp of butter until translucent and fragrant.

3.) In a bowl mix together cream cheese, mayonnaise, parmesan cheese, sauteed shallot and garlic, romano cheese, basil, garlic salt, tomatoes w/ green chiles, salt and pepper. Gently stir in artichoke hearts and spinach.

4.) Transfer the mixture to the prepared baking dish and top with cheese blend. Bake in the preheated oven about 25 minutes or until bubbly and lightly browned.

5.) EAT!! I love it with crackers, toast, or tortilla chips. Veggies would probably be good, too!
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
40 Minutes

 

 

 

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