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Artichoke and Spinach Dip

Artichoke and Spinach Dip

1 Hr(s) 5 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1/2 stick butter, divided
2 cloves garlic, finely chopped
1 can (8 oz.) artichoke hearts
2 lb fresh baby spinach
4 oz Philadelphia Cream Cheese
1/4 cup aged white cheddar
1/4 cup robusto cheese
1 tsp fresh ground pepper
1 loaf sesame seed French bread
Parsley optional with bread
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Let's Make It
Put 2 Tbsp. butter or margarine in a large skillet on medium heat. Combine garlic and artichoke hearts to skillet and saute for 5 minutes. Stir in baby spinach. Sautee for another 5-8 minutes on med heat until spinach cooks down.
Using a spoon with strainer carefully put mixture into casserole dish and preheat oven to 350°F. Take all 3 cheeses and add to the mixture of spinach and stir. Add fresh ground pepper. Note: you may cut cheese any style you wish after everything is combined in dish cover. Bake for 35-40 minutes depending on energy of stove.
Bread: cut French bread in circular slices and use the remaining butter to spread on the bread. Add parsley. Bake for 5-8 minutes or may toast on top of stove. Once casserole is done, let sit for 5 minutes to cool and serve! Yummy!!!!
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