Monday, March 28, 2011

The Best Artichoke Heart and Spinach Dip

This dip is full of garlicky, cheesy goodness and it is incredibly easy to make.  I made this dip for Thanksgiving one year.  This was a mistake, we ate so much of the dip and bread that no one was hungry for dinner!


1/2 pound of Mascarpone
½ pound of Ricotta
1 1/2 cup of Mozzarella
3 ounces fresh Savoy spinach, torn into small pieces
1 1/2 cup of canned Artichoke hearts, drained and diced
3/4 cup parmesean
2 cloves of garlic crushed
Chives Chopped
½ teaspoon salt
½ teaspoon pepper

Preheat oven to 450

Combine 1 cup of mozzarella, 1/2 cup of parmesan, garlic, chives, salt, pepper, ricotta, mascapone, spinach, artichoke hearts in a bowl.  Spray your baking dish with non stick spray. Mix Well to combine and then transfer to your baking dish. Top with remaining mozzarella and parmesan.  Bake for 10-20 minutes until bubbly on the inside and golden brown on top.  Eat with fresh homemade bread.  

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