Restaurants›Stonehouse Chaffee Crossing›Spinach & Artichoke Dip Recipe

Spinach & Artichoke Dip Recipe

Inspired by Stonehouse Chaffee Crossing
Time40m
Serves8

Fontina, Parmesan Cheese, Garlic, Shallots. Served with Pita

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Dip Ingredients

Method

Preparation Steps

1

Sauté the Aromatics

In a skillet, heat the olive oil over medium heat. Add the minced shallots and garlic, and sauté until softened and fragrant, about 2-3 minutes.

2

Add Spinach and Artichokes

Add the fresh spinach to the skillet and cook until wilted. Stir in the artichoke hearts and remove from heat.

3

Mix the Cheese

In a large mixing bowl, combine the softened cream cheese, Fontina cheese, and Parmesan cheese. Mix until well blended.

4

Combine All Ingredients

Fold the sautéed spinach and artichokes into the cheese mixture. Season with salt and black pepper to taste. Mix until fully combined.

5

Bake the Dip

Transfer the mixture to a baking dish and smooth the top. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the dip is bubbly and golden on top.

6

Serve

Remove from the oven and let cool slightly. Serve warm with pita chips or bread.