Hot out of the oven, serve this timeless dip with crusty bread or alongside a basket of pita chips.
Nonstick cooking spray
2 ounces Parmesan, cut into ½-inch cubes
1 garlic clove
1 small shallot, halved
1 pound (2 standard, 8-ounce packages) plain cream cheese, room temperature and cut into 1-inch pieces
¼ cup heavy cream
1 pound frozen spinach, thawed, drained and dried thoroughly
1 cup crumbled Gorgonzola (about 4 ounces), divided
2 cans (15 ounces each) artichoke hearts, drained and dried thoroughly
½ teaspoon crushed red pepper
Nutritional information per serving (¼ cup):
Calories 90 (79% from fat) • carb. 3g • pro. 4g
• fat 7g • sat. fat 5g • chol. 22mg • sod. 243mg
• calc. 57mg • fiber 1g
1. Lightly coat a 2-quart ceramic baking dish with nonstick cooking spray. Reserve.
2. Fit a Cuisinart® Food Processor with the metal chopping blade. With the machine running, first drop the cheese through the feed tube and process until finely chopped. Add the garlic and shallot to finely chop. Add the cream cheese and heavy cream; process until creamy and smooth. Crumble the spinach over the cream cheese mixture. Add half of the Gorgonzola and pulse about 10 times, or until well blended. Scrape the work bowl. Add the reserved artichoke hearts and crushed red pepper; pulse another 10 times. Transfer the mixture to the prepared dish and then top with the remaining Gorgonzola.
3. Adjust the rack to position 2. Set the oven to Bake at 375°F for 25 minutes. Once preheated, put the filled dish into the oven and bake for the allotted time, or until just browned on top.
4. Serve immediately.
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