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
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.
Prepare Artichokes
Drain the canned artichoke hearts and chop them coarsely.
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.
Transfer to Baking Dish
Transfer the mixture into a greased baking dish, spreading it evenly.
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
Prepare Bread
While the dip is baking, preheat your oven to 350°F (175°C). Slice the rosemary bread into thick slices.
Brush with Olive Oil
Brush each slice with olive oil and place them on a baking sheet.
Toast Bread
Toast the bread in the oven for about 10-15 minutes or until lightly golden and crispy.
