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Spinach Artichoke Dip

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Chef Keith Snow creates a healthy & delicious appetizer or snack.
Ingredients
  Frozen spinach 28 Ounce, defrosted and squezeed (2 can)
  Canned artichoke hearts 14 Ounce (1 can, Reese Brand)
  Sour cream 1⁄2 Cup (8 tbs) (daisy brand)
  Grated parmigiano reggiano 1⁄2 Cup (8 tbs)
  Cream cheese 8 Ounce
  Cheedar cheese 1 Cup (16 tbs)
  Salt and pepper To Taste
For serving
  Baked pita bread 2 , cut in wedges
Directions

GETTING READY
1. Preheat the oven to 350 F.

MAKING
2. In a bowl, put together spinach, artichoke hearts, sour cream, ½ of cheddar cheese, cream cheese, salt and black pepper.
3. Using a wooden stir all the ingredients well together.
4. Add in the remaining cheddar cheese and stir well to mix.
5. Put in Parmesan cheese, and mix well, taste and season with salt and pepper.
6. Transfer the cheese and spinach mixture in to a cast iron enamel dish.
7. Sprinkle the remaining cheddar cheese on top.
8. Bake in oven for 25 minutes or until the cheese melts and gets hot.

SERVING
9. Serve hot with baked pita bread wedges.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Taste: 
Savory
Method: 
Baked
Dish: 
Dip
Ingredient: 
Spinach
Interest: 
Party
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
40 Minutes
Servings: 
6
Subtitle: 
Italian Spaghetti All'Amatriciana
This popular Mexican variation of Spinach and Artichoke dip can make your traditional appetizers taste all the more delicious. As you make this fabulous delectable dish, feel yourself being in Mexico making one of the most popular dressing of the region. Chef Keith Snow leaves no stone unturned to present a perfect fit for home celebrations and parties.

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