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Baked Spinach Artichoke Dip
Baked Spinach Artichoke Dip
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Baked Spinach Artichoke Dip

INGREDIENTS

Serves 6
  • 2 tablespoons olive oil
  • 1 medium shallot, minced
  • 4 medium cloves garlic, crushed
  • 2 (4-ounce) bags baby spinach
  • Salt and pepper to taste
  • 1 8-ounce block cream cheese, softened
  • 1/2 cup sour cream
  • 1 (14-ounce) can artichoke hearts, drained and roughly chopped
  • 1/2 teaspoon red pepper flakes
  • 1 1/2 cups Italian 4-cheese blend (Parmesan, Asiago, Fontina, and Provelone)*
  • Crostini, to serve
Recipe by Anna Watson Carl

STEP  OF 

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DIRECTIONS SHOW STEP-BY-STEP

Preheat the oven to 350 degrees.

Heat the olive oil in a large skillet over medium high heat. Saute the shallot for 2 minutes or until soft. Add the garlic and cook for 1 additional minute. Add the spinach gradually, stirring until wilted, about 3 minutes. Season with salt and pepper. Remove from the heat and dump into a colander in the sink, pushing down with a spoon to remove any excess liquid.

In a large bowl, combine the cream cheese, sour cream, artichoke hearts, pepper flakes, and 1 cup of cheese. Stir in the spinach to combine, and season with additional salt and pepper.

Spoon the mixture into a 1-quart ovenproof casserole dish and sprinkle with the additional 1/2 cup of cheese. Bake for 25-30 minutes or until bubbly. After baking, I like to put the dip under the broiler for a minute or two to brown the top. Be careful not to do it any longer, or your dish could break!

Serve warm with crostini, crackers, or pita chips.

*Trader Joe’s carries a Quattro Formaggio blend of cheeses that is great in this recipe. Otherwise, I’ve used a mixture of shredded mozzarella and grated Parmesan.

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