SPINACH ARTICHOKE DIP
Ingredients
- 3 bunches 3 bunches 3 bunchesbunches spinach, washed, stems removed
- 10-ounce package frozen artichoke hearts, thawed
- 1 1 1cup CUP_USVolumemayonnaise
- 1/3 .33 .33cup CUP_USVolumemascarpone cheese
- 1/3 .33 .33cup CUP_USVolumecreme fraiche
- 1/4 .25 .25cup CUP_USVolumefreshly grated Parmesan cheese
- 2 2 2tablespoons TABLESPOON_USVolumegoat cheese
- 2 2 2tablespoons TABLESPOON_USVolumeroasted garlic (see separate recipe)
- 1 1 1tablespoon TABLESPOON_USVolumelemon juice
- 1 1 1teaspoon TEASPOON_USVolumesalt
- 1/4 .25 .25teaspoon TEASPOON_USVolumeblack pepper
Toppings
- 1/4 .25 .25cup CUP_USVolumefreshly grated Parmesan cheese
- 2 2 2tablespoons TABLESPOON_USVolumebreadcrumbs
- 1/4 .25 .25teaspoon TEASPOON_USVolumepaprika
Instructions
- 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.
- 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.
- Add mayonnaise, mascarpone cheese, creme fraiche, Parmesan, goat cheese, roasted garlic, lemon juice, salt and pepper. Process for another 5 seconds or until combined.
- 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.
- 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.
Presentation
Serve hot surrounded by slices of crispy French bread or crackers.
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.