Mean Chef's Spinach and Artichoke Dip |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I adopted this recipe after its original poster, Mean Chef (IHHDRO), departed the site. Ingredients:
2 (8 ounce) jars marinated artichoke hearts, drained well |
1 garlic clove, chopped |
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry |
1 cup hellmann mayonnaise (low fat will also work here) |
1 cup grated parmigiano-reggiano cheese or 1 cup romano cheese |
2 1/2 cups shredded imported italian asiago cheese |
Directions:
1. Preheat oven to 350°F.
2. Grease a decorative one quart baking dish.
3. Chop artichokes and garlic fine in a food processor by pulsing several times – do not purée.
4. In a nonreactive bowl, using a wooden spoon, stir together all other ingredients except for 1/2 cup Asiago.
5. Add artichoke/garlic mixture.
6. Transfer mixture to prepared baking dish, and sprinkle with remaining 1/2 cup of Asiago.
7. Bake in the middle of the preheated oven until the cheese is melted, about 15 minutes.
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