recipes
null
Makes 2 cups
null
Makes 2 cups
A bit of a twist on the standard spinach artichoke dip, for the more grown-up palate. The combination of Gruyère and Parmesan gives the dip a pleasant nuttiness. No special pan required – we found that using a pie plate was the best and quickest way to warm this dish.
Nutritional information per serving(2 tablespoons):Calories 115 (76% from fat)
carb. 3g
pro. 4g
fat 10g
sat. fat 6g
chol. 30mg
sod. 218mg
calc. 71mg
fiber 1g
carb. 3g
pro. 4g
fat 10g
sat. fat 6g
chol. 30mg
sod. 218mg
calc. 71mg
fiber 1g
Ingredients
- olive oil or nonstick cooking spray
- 12ounces cream cheese, room
- temperature and cut into 1-inch
- pieces
- 2ounces Gruyère cheese, finely
- grated
- 1ounce Parmesan cheese, finely
- grated
- 1garlic clove, finely chopped
- ½small shallot, finely chopped
- 8ounces frozen, chopped spinach,
- thawed and drained well
- 1can (15 ounces) quartered artichoke
- hearts, drained
- 2tablespoons heavy cream
- ½teaspoon crushed red pepper
Preparation
- 1. Preheat oven to 350°F with the rack in
- the middle position. Lightly coat a 9-inch
- pie or cake pan with olive oil or nonstick
- cooking spray; reserve.
- 2. Put the cream cheese in a large mixing
- bowl. Mix on Speeds 2 to 4 until softened,
- about 30 seconds. Add remaining
- ingredients and mix on Speed 2 to fully
- combine, about 20 seconds.
- 3. Transfer mixture to the prepared pie/
- cake pan and place in the oven. Bake 20
- minutes, and then broil for an additional
- 6 to 8 minutes, or until top is nicely
- browned.
- 4. Serve immediately with pita chips, crusty
- bread, and crisp vegetables
