Spinach Artichoke Dip | Chef Tim Clowers

Spinach Artichoke Dip

Name: Spinach Artichoke Dip
Prep time: 10 min
Cook time: 20 min
Total time: 10 min
Yield: 8
Cuisine: Italian
Ingredients: 16 oz Bag of Frozen Spinach; ⅓ Sweet Onion; 14 oz Can of Artichokes; ½ Cup Mozzarella Cheese; ¾ Cup Parmesan Cheese; 2 Tbsp Butter; 1 Tsp Garlic; 1 Tsp Pepper; 1 ½ Cup Heavy Cream; 6 oz Whipped Cream Cheese

Serves 810 mins prep20 mins cook

And easy to make, creamy dip that's served great with any type of chip! Want to kick it up a notch? Add some crushed red pepper and serve with Fritos! Let your taste buds dance!

0 servings

What you need

oz frozen spinach

sweet onion

oz artichoke

cup mozzarella cheese

cup parmesan cheese

tbsp butter

tsp garlic

tsp pepper

cup heavy cream

oz whipped cream

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Instructions


0 Preheat oven to 350℉.
1 If using frozen spinach: Place on cooking sheet in oven for 6-8 minutes to thaw and release access liquid.  Pat dry when done.
2 Dice up onion and artichokes.  Shred cheese and place all to the side.
3 Place diced onion and butter in stock pot and cook until onion has softened.
4 Add in artichokes, garlic, pepper, heavy cream and cream cheese into the stock pot and stir well. Cook over medium low heat for 3-5 minutes until everything gets completely incorporated together.
5 Add in spinach, 1/2 of your mozzarella cheese and 1/2 of your parmesan cheese. Stir again.
6 In your baking dish, add mixture from stock pot and top with remaining cheese.  Cook for 15-20 minutes until you see cheese browning on top.
7 Serve hot with tortilla chips, naan bread, baguette rounds, or raw vegetables.  Enjoy!

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