- Prep Time:10 minutes
- Cook Time:30 minutes
- Serves:
This classic appetizer makes a decadently delicious between-meal snack or first course. As a nice bonus: you’ll find this recipe is quite easy to make.
Why try? With pepperjack cheese and a four-cheese Mexican blend, this is a cheese lover’s delight.
Foodie Byte: Whether you’re dipping crispy chips or fresh veggies, this dip is a winner…and it’s delicious warm from the oven or at room temperature.
Ingredients
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1 10-ounce package frozen chopped spinach
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2 13 3/4-ounce cans artichoke hearts
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1 1/2 cups mayonnaise
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1 1/2 cups sour cream
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Nutmeg, fresh ground to taste
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1 cup grated pepper jack cheese
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1 cup grated Mexican style four cheese blend
Preparation
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1
Preheat oven to 350°F.
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2
Grease casserole dish with non-stick cooking spray.
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3
Heat spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop.
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4
Combine all ingredients in a large bowl except both cheeses. Stir well.
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5
Transfer ingredients into the prepared casserole dish and sprinkle cheese on top.
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6
Bake for 30 minutes or until hot and bubbly.
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7
Serve with fresh vegetables.
Additional Info
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