Mean Chef's Spinach and Artichoke Dip

"I adopted this recipe after its original poster, Mean Chef (IHHDRO), departed the site. Mean posted it on Jan 21, 2003."
 
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Ready In:
30mins
Ingredients:
6
Yields:
1 quart
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ingredients

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directions

  • Preheat oven to 350°F.
  • Grease a decorative one quart baking dish.
  • Chop artichokes and garlic fine in a food processor by pulsing several times – do not purée.
  • In a nonreactive bowl, using a wooden spoon, stir together all other ingredients except for ½ cup Asiago.
  • Add artichoke/garlic mixture.
  • Transfer mixture to prepared baking dish, and sprinkle with remaining ½ cup of Asiago.
  • Bake in the middle of the preheated oven until the cheese is melted, about 15 minutes.

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Reviews

  1. Good Golly Gerty what a great dip. I want to spread it on bread, put it on baked potatoes....the list goes on. I must confess I used 4 cloves of smashed garlic. Thanks again Meany!
     
  2. this is too good. i stood in the kitchen an ate it warm out of the oven.
     
  3. Wow - this is one rich dip! I couldn't find 8 oz. jars of artichoke hearts, so I had to use two 6 oz. jars instead. I also upped the garlic, using 2 large cloves and used romano cheese. This makes a thick, dense dip (and it makes a LOT).
     
  4. A tasty one, for sure!
     
  5. I have made this several times with changes. I use pecorino romano for the grated and omit the asiago because of a milk allergy, and I sometimes add some roasted red pepper. This also makes a great spread for sandwiches and wraps and a sauce over chicken breasts or even pasta. Good hot or cold.
     
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