Spinach and Artichoke Dip |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a baked version of the very popular spinach and artichoke dips! I created this by taking all my favorite flavors and putting them together after a few trials i think this one is the best! Ingredients:
1 (8 ounce) package cream cheese |
1 (6 ounce) package goat cheese |
1/2 cup sour cream |
2/3 cup of shredded cheese (marble, tex mex) |
0.5 (10 ounce) box frozen spinach |
1 (8 ounce) jar of non marinated artichokes |
1 small red bell pepper |
1/2 red onion |
2 garlic cloves |
2 tablespoons olive oil |
Directions:
1. Preheat oven to 375.
2. Mix room temperature cream cheese and goat cheeses together with sour cream and add 1/2c of shredded cheese.
3. Heat oil in frying pan, dice red bell pepper and onion very finely and add to oil saute for 5 min or until pepper and onion are soft then add minced garlic cloves and cook for another 2 minute.
4. Remove from heat and allow to cool slightly.
5. Finely chop spinach and artichokes and add to cooled mixture, stir.
6. Pour veggie mixture into cheese mixture and stir.
7. Place mixture in a 8 1/2 x 5 glass dish (found in most dollar stores).
8. Sprinkle with remaining cheese and bake for 20 minutes or until heated through
9. Serve with toasted pita chips or regular tostito chips!
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