It’s a hit! I’ve been experimenting with dips the past few weeks, in particular a spinach-artichoke. This rendition includes an extra sharp provolone which gives it the “punch” I was looking for. I like using BelGioioso, it’s a quality cheese and it’s reasonably priced (9 oz. for $6).
If you have a food processor this recipe is a quickie (I’ve been obsessed with mine lately). The garlic, onion, tomato and artichokes can be chopped all at once!
Add the mixture prepared in the food processor to the spinach, cheese, mayo and sour cream. And don’t forget some salt! Taste before you bake and make sure you’re happy with the flavor.
I serve mine with warm pita wedges or a crispy oven toasted bread. This is a huge crowd-pleaser, great for parties!
1 pound chopped frozen spinach
1 can artichoke hearts
1/2 cup mayonnaise
1/3 cup sour cream
1/2 cup mozzarella cheese (and some extra to sprinkle on top)
1/2 cup romano cheese
4.5 oz. extra sharp provolone
4 garlic cloves
1 medium tomato
1 medium onion
Salt to taste
Instructions: Thaw spinach in the microwave, drain well. Chop or use a food processors combining the tomato, artichoke, onion and garlic.
In a large bowl, combine the spinach, mayonnaise, sour cream, mozzarella, provolone and romano cheese. Mix well and add salt. Transfer mixture into a baking dish. Bake for 30 minutes or until the top is golden at 350°F. Cool for 5 min. and serve.