Artichoke & Spinach Dip from J. Baldwin's
- Ready In:
- 45mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 1 (10 ounce) can artichoke hearts, drained
- 2 cups fresh Baby Spinach, chopped
- 1 ounce breadcrumbs, seasoned
- 1 cup mayonnaise
- 3 ounces parmesan cheese, grated
- 1 tablespoon garlic, chopped
- chopped tomato, for top (optional)
directions
- pre-heat oven 350.
- place artichoke hearts in food processor.
- place cleaned chopped spinach leaves to the artichokes hearts.
- combine remaining ingredients up until the tomato's and pulse to a rough chop ,DO NOT PUREE !
- place dip into ovenproof gratin dish and bake for about 15 minutes.
- remove from oven, top with tomato.
- serve with assortment of bagels chips, homemade pizza crisp, tortilla chips etc.
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Reviews
-
Probably the best spinach-artichoke dip I have made yet. I did change a few things. First I cut the mayo down to a 1/2 cup (not a big fan of mayo) and used 1/2 cup of light cream cheese. then I increased the garlic(we love garlic) by 1/2 ts and I used half asiago cheese and half parmesan cheese. The chopped tomatoes was a wonderful addition. Thanks for a great recipe. Made for Aus/Nz recipe swap #20.
RECIPE SUBMITTED BY
Polly W
New Haven, 62
Love to cook and my favorite person to follow is Kittencal......