Sunday, December 26

Spinach Artichoke Dip

From the cookbook "Two Dudes One Pan" with a few adjustments.  It was so easy to make this will definitely be a staple appetizer for future parties.  

2 tbsp unsalted butter
6 garlic cloves - pressed
1 15 oz can artichoke hearts packed in water, drained and quartered
1 bag (5oz) baby spinach, chopped
1 pkg (8oz) cream cheese, cut in 6 pieces, room temperature
1/2 cup fresh grated Parmesan Reggiano
1 tsp kosher salt

Melt the butter in a large nonstick skillet over medium high heat.  Add garlic and cook until it becomes fragrant - 1 minute.  Add artichokes and spinach and stir often until spinach is wilted - about 3 minutes.

Add cream cheese to skillet and mix until thoroughly combined with spinach and artichokes.  Turn off heat, mix in Parm-Reg and salt, then scrap into serving bowl.

Serve hot with slices of french bread.

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