Spinach and Artichokes Dip
Source of Recipe
olivegarden.com
List of Ingredients
2 Fresh artichokes
1 Lemon, juice squeezed
1 tsp Salt
OR
1 can(s) Artichokes (drained and sliced)
1 lb(s) Cream cheese
8 oz Mascarpone cheese
2 Tbsp All purpose flour, sifted
8 oz Grated parmesan
1/4 tsp Fresh Thyme leaves
1/4 tsp Crushed red pepper
1/8 tsp Ground black pepper
1 Tbsp Fresh Italian parsley, chopped
1 Garlic clove, minced
1 oz Green onions, chopped
1/4 tsp Salt
4 oz Fresh spinach, chopped
Recipe
Preparation with Fresh Artichoke
- Boil artichokes in 3 quarts water with 1 tsp salt and lemon juice.
- Let artichoke cool down. Clean, peel and slice artichoke.
- Follow Dip Preparation below using fresh artichokes.
Dip Preparation
- In a large bowl, mix all ingredients.
- Spray a 14" non stick baking pan with Pam; fill pan with mixture.
- Bake at 325F for about 25 minutes or until internal temperature in the center reaches 165F.
- Serve hot with toasted Italian bread.
- Sprinkle top with parmesan cheese.
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