Recipe: Spinach and Artichoke Dip

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5 cups fresh spinach
1 can artichoke hearts
1 clove garlic
2 tsp. salt
1 tsp. pepper
¼ tsp. nutmeg
8 oz. cream cheese (at room temperature)
¼ cup Parmesan cheese
3 Tbsp. shredded mozzarella cheese
½ tsp paprika

Chop spinach. Drain and chop artichokes. Fill a large skillet with just enough water to cover the bottom of the pan. Place skillet on burner over medium-high heat. Add spinach. Using a micro-plane grater, grate garlic into spinach. Add nutmeg, salt and pepper. Stir to combine. Cook until spinach is wilted. Add artichokes and continue cooking until spinach is completely cooked and all water has evaporated. Remove from heat and cool. In a separate bowl, combine cream cheese and Parmesan cheese. Add cooled spinach mixture. Place in greased baking dish. Sprinkle with mozzarella cheese and paprika. Bake at 350 degrees for 30 minutes or until mixture is heated through and bubbling. Serve with crackers, fresh bread and/or fresh cut vegetables.

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