- February 3, 2019 at 9:04 pm #396001
Artichoke Dip III
1 tsp of olive oil
1 onion, diced
3 cloves garlic, minced
10-oz package frozen spinach, partially thawed
14-oz pkg frozen artichokes, partially thawed and roughly chopped
8-oz pkg cream cheese
1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup cheddar cheese
1 cup parmesan cheese, grated
1/2 cup Panko bread crumbs
Salt and pepper, to taste
Preheat the oven to 350°.
Heat the olive oil in a medium-sized pot on medium heat. Add the diced onion and minced garlic and turn the heat to low. Sauté until the onions are softened and fragrant, about 5 to 10 min.
Add the spinach and artichokes to the pot and stir until they are warmed through. Be careful not to overcook so that the spinach does not lose its beautiful green color.
Add the cream cheese, sour cream and mayonnaise. Stir until the they are completely incorporated into the spinach and artichokes.
Gently fold in the cheddar cheese and 3/4 cup of the parmesan cheese and season with salt and pepper to taste.
Add the spinach and artichoke dip to a greased casserole dish. Toss the Panko with the remaining parmesan cheese and sprinkle evenly over the top of the dip. At this point it can be refrigerated making it ahead of time.
When ready to bake it, place the dip in the oven and bake for about 20 min, or until hot and bubbly. The bake time will be longer if previously refrigerated.
Serve with toasted baguette slices or tortilla chips! Serves 10
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