Spinach-Artichoke Dip

by Ariane Duarte 10:51 AM, January 25, 2017

Aired January 31, 2017

Serves 8-10

1 6.25-ounce jar marinated artichokes, drained
1/3 cup freshly grated Romano cheese
1/2 teaspoon minced garlic
1/4 cup freshly grated parmesan cheese
1 10-ounce package frozen chopped spinach, thawed and drained
1/3 cup heavy cream
1/2 cup sour cream
Cooking spray
1 cup shredded mozzarella cheese


Preheat oven to 350°F,
In food processor, chop artichokes with Romano cheese, garlic and Parmesan cheese for about 1 minute. Artichokes and cheeses should be minced, but not pasty.
In a mixing bowl, combine drained spinach, heavy cream, sour cream and mozzarella. Add artichoke purée into the mixing bowl and stir until combined. Mixture should have a medium-thick consistency.
Spray an ovenproof shallow serving dish with cooking spray then pour in artichoke mixture. Bake for 20-25 minutes until a little bubbly and the cheese has melted. Remove from oven and serve with tortilla chips alongside for dipping.


Tina and Grant’s Spinach and Artichoke Hummus

Trisha Yearwood’s Warm Feta Dip with Artichokes

Chris Canty's Spinach Artichoke Dip