Grate Spinach & Artichoke Dip

What’s special about this dip? It’s cream cheese free.

Don’t get be wrong, I love cream cheese, but prefer it smeared on my bagel and not as a filler in warm dip.

Cream cheese brings creaminess and does not leave room for much other flavors.

I opt for mozzarella, fontina, cheddar & Parmesan.

What else is grate about it? Most recipes I’ve seen call for coarsely chopt artichoke and spinach while I opt too good process both.

Why? So that way instead of getting a chunk of artichoke or spinach in each bite, you’ve got equally distributed flavors in every bite.

Grate Spinach & Artichoke Dip

Ingredients:

  • 1 cup of artichoke hearts
  • 1 cup of baby spinach
  • S&P to taste
  • 1 bulb of roasted garlic
  • 1/2 cup of shredded mozzarella cheese
  • 1/2 cup of shredded fontina cheese
  • 1/2 cup of cheddar cheese
  • 1/4 cup of Parmesan cheese
  1. Roast garlic. Heat oven to 400 degree. Chop of the top of the bulb of garlic.
  2. Place in tin foil & cover with olive oil and wrap up to cover the top.
  3. Place in oven and roast for 20-25 minutes or until tender.
  4. Remove from oven, open foil and allow to cool.
  5. Create dip. In food process, add artichoke hearts and spinach. Pulse until coarsely ground.
  6. Add roasted garlic and pulse until incorporated.
  7. Place in desperate bowl. Salt and pepper to taste.
  8. Add cheeses and mix with spatula. Save a small portion of cheese to place on the top layer.
  9. Add to oven safe dish.
  10. Bake dish. Bake at 350 for 20 minutes.
  11. Turn up oven to low broil to crisp the upper layer of cheese.
  12. Serve & enjoy!