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Spinach and Artichoke Hot Dip




Source of Recipe


Friends


Recipe Introduction


Once Upon A Vine opened in 1995. It is located at 3559 Arsenal Street, near the intersection of Arsenal and Grand Boulevard.




List of Ingredients




3/4 c. softened cream cheese
3/4 c. fresh spinach leaves, washed and stems removed
1 dash ground red pepper, or to taste
3/4 t. Worcestershire sauce
1 1/2 t. dry sherry
3/4 c. canned artichoke hearts (not marinated)
1/4 c. grated Gruyere cheese, plus more for garnish
Salt
Ground black pepper
Chopped red bell pepper, for garnish


Recipe



Preheat oven to 375 degrees. Combine cream cheese, spinach leaves, ground red pepper, Worcestershire sauce and sherry in a bowl of a food processor. Process until smooth. Add artichoke hearts; pulse until roughly chopped. Fold in Gruyere cheese. Add salt and pepper to taste. Fill two (8 oz.) soufflé ramekins 3/4 to the top with blended mixture. Bake dip for 10 to 20 minutes, checking regularly after 10 minutes. Dip should be thoroughly heated. Garnish with freshly grated Gruyere and fresh red bell pepper. Serve with a variety of crackers and melba toast.