Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Spinach Artichoke Dip


Recommended Posts

Spinach Artichoke Dip

Serves 6 as Appetizer.

  • 1 6 1/2 oz. jar of Marinated Artichoke Hearts, drained and chopped
  • 5 oz (1/2 package) frozen chopped spinach, thawed, squeezed dry, and chopped fine
  • 1/2 c mayonnaise
  • 1/2 c freshly grated Parmesan Cheese
  • 1-1/4 c coarsely grated Monterey Jack cheese (I substitute with kashkaval. We don't have monterey jack here)
  • 1 medium garlic clove, minced

Preheat oven to 350 degrees. Combine artichoke hearts, spinach, mayonnaise, parmesan cheese, 1 cup Monterey Jack cheese and garlic. Put in a small baking dish, and sprinkle with remaining 1/4 cup Monterey Jack cheese. Dip may be prepared one day ahead and chilled, covered.

Bake in middle of oven until cheese is melted, about 15 minutes. If you want the cheese to brown, put under broiler for a few minutes.

Serve dip warm with taco chips or crackers.

Keywords: Appetizer, Vegetables, Vegetarian, Easy, Cheese

( RG1517 )

Link to comment
Share on other sites

  • Create New...