Four-Cheese Spinach and Artichoke Dip
This appetiser features a rich blend of four cheeses, which takes the place of a traditional Alfredo sauce. Fresh spinach and marinated artichoke hearts are cooked with aromatics and spices, then combined with the melted cheeses. The entire process is completed on the stovetop in about 25 minutes. The finished dip can be enjoyed warm or chilled, making it a versatile choice for any gathering.
Ingredients
- 2 tablespoons salted butter
- 1 (16 ounce) bag fresh spinach, chopped
- 0.5 cup chopped marinated artichoke hearts
- 2 tablespoons diced onion
- 1 teaspoon bottled minced garlic
- 1 teaspoon ground black pepper
- 0.5 teaspoon salt
- 0.5 teaspoon red pepper flakes
- 0.5 (8 ounce) package cream cheese, softened
- 0.25 cup grated Parmesan cheese
- 2 ounces processed cheese food (such as Velveeta®), cubed
- 2 ounces horseradish Cheddar cheese
Method
- Melt the salted butter in a large pot. Introduce the chopped spinach, artichoke hearts along with any residual marinade oil, diced onion, bottled minced garlic, ground black pepper, salt, and red pepper flakes. Cook while stirring frequently to prevent sticking, continuing until the spinach wilts and the contents become moist, for approximately 3 minutes.
- Lower the heat and incorporate the softened cream cheese, grated Parmesan, cubed processed cheese food, and horseradish Cheddar cheese. Stir now and then, letting the mixture simmer without a lid until the cheeses are fully melted and some liquid from the spinach evaporates, about 3 more minutes. This step helps the herbs and spices blend their flavours into the dip. Serve it hot.
Nutrition (per serving)
Sodium458 mg
Recipe details
CategoryAppetizer
AuthorJupiterReigns
