No matter the occasion, I love whipping up a batch of everyone’s favorite TV snack, this deliciously creamy spinach and artichoke dip. This can be served cold right after mixing, or baked to golden bubbly perfection for those wanting something a little more warming.
- ½ lb frozen spinach
- 8 oz. artichoke hearts
- 1 cup mayonnaise
- ⅓ cup mascarpone cheese
- ⅓ cup crème fraîche
- ¼ cup freshly grated parmesan cheese
- 2 Tbsp. goat’s cheese
- 2 Tbsp. roasted garlic
- 2 Tbsp. lemon juice
- STEP 1: Place artichokes in the bowl of a food processor fitted with a steel blade. Pulse for 5-7 seconds or until very coarsely chopped.
- STEP 2: Add the mayonnaise, mascarpone cheese, crème fraîche, parmesan, goat’s cheese, roasted garlic, lemon juice, salt and pepper. Process for another 5 seconds or until well combined. Add the spinach and pulse 3-4 times more until they all ingredients are well combined. The dip should still have some texture and not be completely smooth.
- STEP 3: Refrigerate for cold dip or place into a small baking dish and bake at 375°F until the top is golden and the dip is bubbling.