Kristen's Baked Artichoke Spinach Dip
"I love this dip! I made it alongside a recipe for baked ziti (awesome!) they pair great! I don't even really like a lot of spinach and certainly have never made a spinach dip. I like tgi Fridays but this is so much more convenient and still wonderful. I even left out the artichokes as I'm not a huge fan. The rest turned out amazing tho! I will definitely look for and use recipes posted by you! Thanks!"- aprilandchris08
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|2 cupsCanned artichokes; chopped|
|1 packageFrozen chopped spinach; thawed & drained|
|16 ozCream cheese; softened|
|1 cupParmesan cheese; grated|
|3 tablespoonsGarlic; minced|
|1 teaspoonRed pepper flakes; crushed|
|1/2 teaspoonBlack pepper|
|2 Baguettes; sliced|
|Olive oil; for drizzling|
|Salt & pepper; to taste|
Kristen's Baked Artichoke Spinach Dip Preparation
Preheat oven to 350 degrees.
In a large mixing bowl combine the softened cream cheese with the mayonaise. Mix in the artichokes, spinach and parmesan. Add the garlic, red pepper flakes, salt and pepper to the mixture. Spread into a shallow baking dish. Bake at 350 for 40 minutes or until top is browned slightly and dip is bubbly.
Remove from oven and allow to cool for at least 10 minutes before serving.
While the dip is baking, slice the baguettes into half inch slices. Place them, single layered on a cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper to taste. Once the dip is out of the oven, bake the bread at 400 degrees for 7-10 minutes or until slightly toasted.
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