Artichoke, Spinach & Sun-Dried Tomato Dip |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 10 |
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Tangy & creamy, this artichoke dip boasts the colorful addition of sun-dried tomatoes. Serve with plain or multi-grain baked tortilla chips. Developed for Ready Set Cook #11 - January 2008 Update 2/27/2013: Thanks to Racrgal for a really productive conversation regarding making this recipe in advance. That led me to run a series of tests. *I made four versions and found that it can be made a day in advance and refrigerated before baking, or made months in advance; frozen and then thawed before baking. Both oil-packed and dry-packed sun-dried tomatoes were tested to make sure the oil did not cause bleeding during thawing. Ingredients:
2 (8 ounce) packages cream cheese |
1/2 cup mayonnaise |
2 shallots, finely chopped |
1 tablespoon garlic, minced |
1 (6 1/2 ounce) jar artichoke hearts, roughly chopped |
1 (10 ounce) package frozen spinach, thawed & drained |
3/4 cup asiago cheese, grated |
1 cup sun-dried tomato, chopped (can use dry or oil-packed tomatoes) |
Directions:
1. Preheat oven to 350 degrees.
2. Grease a 2 quart baking dish with cooking spray.
3. In large bowl combine cream cheese, mayonnaise, shallots & garlic.
4. Stir in artichoke hearts, spinach, tomatoes & cheese. *At this point you can wrap the baking dish in saran wrap and refrigerate overnight, or wrap in 2 layers of aluminum foil and freeze for 2 months (maybe even more). When ready to serve, remove from fridge or freezer and thaw (if needed) on counter before baking as directed.
5. Bake uncovered for 25-30 minutes, or until the cheese that sticks out the top of the mixture begins to brown slightly.
6. Serve with fresh vegetables or baked tortilla chips for dipping.
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