Trysha's Spinach Artichoke Dip |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Better than the best. Thick and creamy, with a very slight crunch from the water chestnuts. Chèvre makes for a tangier dip; cream cheese, well, creamier! Use marinated artichoke hearts for extra zing. Ingredients:
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry |
14 oz of artichoke hearts, frozen or canned, drained and chopped |
1 can (8 oz.) water chestnuts, drained and chopped |
3 cloves garlic, minced |
3 tablespoons shallots, minced |
1/2 cup hellmann's mayonnaise |
16 ounces chèvre or cream cheese, softened |
2 tablespoons fresh lemon juice |
dash of cayenne pepper |
seasoned salt to taste |
fresh ground pepper to taste |
1 cup freshly grated parmesan cheese (reserve 2 t for sprinkling on top) |
1 cup freshly grated asiago cheese (reserve 2 t for sprinkling on top) |
Directions:
1. 1. Preheat oven to 375 degrees F. Lightly grease a 7x11 inch baking dish.
2. 2. In a medium bowl, mix together the cream cheese and mayonnaise until smooth. Mix in the artichoke hearts, spinach, water chestnuts and Parmesan and Asiago cheeses. Season with garlic, shallots, cayenne and lemon juice. Spread evenly into the prepared baking dish.
3. 3. Bake covered for 20 minutes. Remove the cover, top with remaining cheeses and broil for 5 minutes, or until the surface is lightly browned and cheese is bubbly.
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