Artichoke & Spinach Dip
This easy Spinach and Artichoke Dip is a creamy and delicious appetizer! Serve with crackers, bread or chips.
Servings 6 servings
Ingredients
- 1 - 14 oz can artichoke hearts not marinated
- 1/2 large onion coarsely chopped
- 2-3 garlic cloves cut into thirds
- 1 tbsp olive oil
- salt and pepper to taste
- 1 - 19 oz can white kidney beans no salt added
- 1 cup sour cream
- 1 - 8 oz tub garden vegetable cream cheese
- 1/2 tsp grated lemon zest
- 4-5 dashes hot sauce
- 1/2 of a 10 oz package frozen spinach thawed, and squeezed dried
- 1 cup Asiago cheese shredded
Instructions
- Preheat your oven to 425 degrees F.
- Drain and dry the artichoke hearts, then cut them in half.
- Place the artichokes, chopped onions and garlic into a roasting dish, and toss with the olive oil. Season with salt and pepper. Bake for 30 minutes. Make sure to check them and stir a couple of times so they don't burn.
- While the artichoke mix is roasting, get out your food processor! Put the beans, sour cream, cream cheese, lemon zest, and hot sauce into the processor, and whirl until smooth.
- When the vegetables are done roasting, remove them from the oven and let them cool for about 5 minutes.
- Lower the oven temperature to 375 degrees F.
- Once the veggies have cooled slightly, add them to the food processor and pulse on and off until the mixture is blended, yet still chunky.
- Transfer this mixture to a baking dish, and add the spinach and Asiago cheese. Mix well.
- Bake uncovered for 30 minutes, until the mixture is bubbling around the edges. Cool for about 5 minutes before serving!