Spinach Artichoke Dip Recipe
Spinach, Artichoke Hearts, B chamel, Mozzarella, Roasted Red Pepper Garnish, Crostini
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Ingredients
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Vegetables
Dairy
Bread
Spices
Method
Preparation
- 1
Prep the Spinach
In a large pot, bring water to a boil. Add the fresh spinach and cook for 2-3 minutes until wilted. Drain and rinse under cold water to stop cooking. Squeeze out excess water and chop finely.
- 2
Prepare the Artichokes
Open the can of artichoke hearts, drain, and rinse. Chop them into small pieces.
- 3
Chop the Roasted Red Peppers
Chop the roasted red peppers into small pieces, setting aside for garnish.
Béchamel Sauce
- 4
- 5
Season the Sauce
Add salt, black pepper, and garlic powder to the béchamel sauce. Stir to combine.
Combine and Bake
- 6
Combine Ingredients
In a large bowl, combine the chopped spinach, artichokes, roasted red peppers, mozzarella cheese, and béchamel sauce. Mix well until all ingredients are evenly coated.
- 7
Transfer to Baking Dish
Preheat the oven to 350°F (175°C). Transfer the dip mixture to a greased baking dish.
- 8
Add Cheese Topping
Sprinkle the parmesan cheese evenly over the top of the dip.
- 9
Bake
Bake in the preheated oven for 25-30 minutes, or until the dip is bubbly and golden brown on top.
Serving
- 10
Serve
Remove the dip from the oven and let it cool for a few minutes. Serve warm with crostini and garnish with additional chopped roasted red peppers.
