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Spinach Artichoke Dip

Ingredients
Serves:
3 bunch s
bunches spinach, washed, stems removed
10 ounce s
package frozen artichoke hearts, thawed
1 cup
mayonnaise
1/3 cup
mascarpone cheese
1/3 cup
crème fraiche
1/4 cup
Freshly grated Parmesan cheese
2 tablespoon s
goat cheese
2 tablespoon s
roasted garlic (see separate recipe)
1 tablespoon
lemon juice
1 teaspoon
salt
1/4 teaspoon
Black Pepper
Toppings
1/4 cup
Freshly grated Parmesan cheese
2 tablespoon s
breadcrumbs
1/4 teaspoon
paprika
  1. In large metal sieve, blanch one bunch of spinach for about 1 minute in large pot of boiling water. Transfer in sieve to bowl of iced water and leave for 30 seconds. Remove sieve from water and with the back of a large metal spoon drain out excess water. Set aside. Repeat with remaining bunches of spinach.  
  2. Place artichokes in bowl of food processor fitted with a steel blade. Process for about 5 to 7 seconds or until very coarsely chopped. Pre-heat oven to 375 degrees F.  
  3. Add mayonnaise, mascarpone cheese, creme fraiche, Parmesan, goat cheese, roasted garlic, lemon juice, salt and pepper. Process for another 5 seconds or until combined.  
  4. Add blanched spinach and process with on/off motion a few times or until well blended. The dip should still have some texture and not be completely smooth. Spoon into a shallow ovenproof dish.  
  5. In small bowl combine all ingredients for topping and sprinkle over spinach dip. Bake in a 350 degrees F oven for about 15 to 20 minutes or until heated through and top is golden brown.

Serve hot surrounded by slices of crispy French bread or crackers.

RATING:
fivestar: 
Average: 5 (1 vote)

About this Recipe

Who said dip has to be a trip back to the fifties and a bunch of canned ingredients blended with cream cheese? Creamy mascarpone, goat cheese and Parmesan combine with artichokes and spinach to make this fabulous party dip. All it needs is hot, crusty French bread as an accompaniment to make a great summer appetizer or hors d’oeuvre.

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