Description
Artichoke dip with fresh spinach.
Ingredients
- 2 small yellow onions, chopped
- 2 medium shallots, roughly chopped
- ¼ cup roughly chopped fresh Italian parsley
- ¼ cup chopped fresh chives
- ¼ cup chopped fresh sage
- 2 cloves garlic, chopped
- 1 (1 inch) piece fresh ginger, peeled and chopped
- 4 sprigs fresh rosemary, leaves stripped
- 2 tablespoons olive oil
- 1 (10 ounce) container Alfredo sauce
- ½ (8 ounce) package cream cheese, softened and cut into pieces
- 1 ½ cups shredded Italian cheese blend
- 1 (8 ounce) package fresh spinach, chopped
- 1 (6.5 ounce) jar marinated artichoke hearts, drained and diced
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- Combine onions
- shallots
- parsley
- chives
- sage
- garlic
- ginger
- and rosemary leaves in the bowl of a food processor; pulse until blended. Pour olive oil in slowly
- with the processor running
- until pureed.
- Transfer pureed mixture to a large bowl. Add Alfredo sauce and whisk until fully combined
- about 3 minutes. Whisk in cream cheese until smooth with no lumps. Stir in Italian cheese. Add spinach and artichokes and mix until all ingredients are evenly incorporated. Transfer to a baking dish.
- Bake in the preheated oven until bubbly
- about 45 minutes.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Servings: 12