Artichoke and Spinach Dip
This creamy and rich Hot Artichoke and Spinach Dip is a simple and tasty appetizer recipe.
Next time you are looking for a crowd pleaser appetizer, make this artichoke & spinach dip and serve with pita bread triangles or tortillas. The good thing about this dip is, you can prepare it ahead of time and bake it just before your guests arrive.
For more easy hot dip ideas, check out Hot Spinach and Asparagus Dip and Jalapeno Pepper Dip.
Yield: Serves 6
- 5 cups finely chopped spinach, about 250 g
- 1 can (398 ml) artichoke hearts, drained and chopped
- 4 garlic cloves, finely chopped
- 2 cups White Sauce or Bechemal Sauce
- 4 tablespoons extra-virgin olive oil
- 2 cups shredded mozzarella cheese
- salt and black pepper to taste
Heat the olive oil in a frying pan over medium heat. Add chopped garlic and sauté for 2 minutes.
Increase heat to medium-high, add chopped spinach and cook uncovered until completely cooked, stirring occasionally.
Place spinach in colander and squeeze out all of the excess liquid in the spinach with the back of a spoon. Return the spinach to the pan. Add chopped artichoke and cook for 2-3 minutes.
Meanwhile make the white sauce. Remove from the heat. Add the spinach-artichoke mixture and shredded mozzarella to white sauce and mix well. Season with salt and pepper.
Preheat oven to 400°F.
Transfer to an 8-inch round baking dish. Place the baking dish on the middle rack of the oven and bake for 8-10 minutes. Serve with pita bread triangles or tortillas.
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