Karin's Spinach and Artichoke Dip
- Ready In:
- 35mins
- Ingredients:
- 11
- Yields:
-
1 1/2 cups
- Serves:
- 8
ingredients
- 1 1⁄2 tablespoons onions, chopped
- 1⁄2 teaspoon garlic, chopped
- 1 1⁄2 teaspoons butter
- 5 1⁄2 ounces spinach (frozen or fresh, I usually do frozen because it's easier)
- 3 1⁄2 ounces artichoke hearts, coarse chopped (fresh or canned)
- 1 cup cream cheese
- 1 tablespoon stock or 1 tablespoon water, from artichoke can
- 1 dash Worcestershire sauce
- 1 dash Tabasco sauce
- 1 dash salt and pepper
- 1 1⁄2 ounces parmesan cheese, grated
directions
- Saute onion and garlic in the butter until tender and translucent.
- Add the spinach and saute until hot/.
- Add the artichoke hearts, cream cheese, worcestershire and 2/3 parmesan cheese and mix well.
- Season with salt, pepper and tabasco to your liking.
- Adjust the consistency with stock or reserved artichoke water.
- Transfer to baking container/crock.
- Top with remaining cheese and bake at 350 until hot and browned on the top, approximately 20 minutes.
- Serve with french bread, tortilla chips or pita stips.
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