Spinach Artichoke Cheese Dip |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 15 |
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Again, another one of my husband's favorites and makes quite a bit. Can be made ahead of time and reheated. Ingredients:
1 (14 ounce) can artichoke hearts (drain and mash with fork) |
1 onion, chopped |
1/2 cup butter |
1/2 teaspoon garlic, chopped |
4 ounces shredded monterey jack cheese |
2 ounces shredded swiss cheese |
2 ounces shredded mozzarella cheese |
4 ounces cream cheese |
2 lbs fresh spinach (cooked-steamed or boiled, drained thoroughly in strainer) |
1/4 pint whipping cream |
salt and pepper |
cayenne pepper (tabasco) |
1 cup parmesan cheese (shredded or grated) |
Directions:
1. Cook spinach and drain thoroughly (press with spatula in a strainer to drain all water).
2. Melt butter in skillet, saute onion and garlic. Add artichoke and salt/pepper.
3. Add a dash or 2 or 3 of cayenne/hot pepper sauce!
4. In bowl, blend whipping cream and cream cheese together, then add all cheeses except parmesean.
5. In casserole dish, mix skillet and bowl ingredients.
6. Add parmesean to the top of casserole.
7. Bake covered at 350 for 30 minutes.
8. Uncover to brown top.
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