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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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I made this up after having something similar in a restaurant. Creamy asiago, spinach, artichoke hearts and black olives baked until bubbly and topped with fresh tomato. Warning! If you put this on your appy table be prepared to skip dinner. Ingredients:
1 (250 g) package cream cheese (softened) |
1 cup grated asiago cheese (divided) |
2 tablespoons mayonnaise |
2 tablespoons sour cream |
2 cups fresh baby spinach |
1 (8 ounce) can artichoke hearts (chopped) |
1/2 cup sliced black olives |
1 medium tomato, diced |
1 green onion, chopped (or substitute 1 tbsp diced red onion) |
Directions:
1. Pre-heat oven to 350 C.
2. Wash, drain & chop spinach into small pieces, set aside.
3. In a medium bowl mix together cream cheese, sour cream, mayonnaise and half of the asiago cheese.
4. Next add the artichoke hearts and green onion. Stir until mixed. Slowly add spinach a little at a time and mix well.
5. Pour mixture into greased oven-proof baking dish, level the top. Sprinkle with black olives.
6. Cover with the remaining asiago cheese. Bake for 20 to 30 minutes or until top is slightly browned and edges are bubbly.
7. Remove from oven and top with freshly chopped tomato and green onion. Serve warm with tortilla chips, warm pita bread, crackers or any other type of snack bread.
8. Note: This works great in a food processor too.
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