Spinach + Artichoke Dip Recipe
spinach, artichokes, parmesan, mozzarella, white wine, hint of spice, garlic-brushed rosemary bread
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Ingredients
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Dip Ingredients
Bread Ingredients
Method
Preparing the Dip
- 1
Sauté Spinach
In a large skillet over medium heat, add the fresh spinach and sauté until wilted, about 3-4 minutes. Remove from heat and let cool slightly.
- 2
Prepare Artichokes
Drain the canned artichoke hearts and chop them coarsely.
- 3
Mix Ingredients
In a medium mixing bowl, combine the sautéed spinach, chopped artichokes, grated Parmesan, shredded mozzarella, white wine, minced garlic, red pepper flakes, salt, and black pepper. Mix until well combined.
- 4
Transfer to Baking Dish
Transfer the mixture into a greased baking dish, spreading it evenly.
- 5
Bake
Preheat the oven to 375°F (190°C). Bake the dip for 25-30 minutes or until bubbly and golden on top.
Preparing the Bread
- 6
Prepare Bread
While the dip is baking, preheat your oven to 350°F (175°C). Slice the rosemary bread into thick slices.
- 7
Brush with Olive Oil
Brush each slice with olive oil and place them on a baking sheet.
- 8
Toast Bread
Toast the bread in the oven for about 10-15 minutes or until lightly golden and crispy.
