1 (8-ounce) jar artichoke hearts, drained and chopped
1 (10-ounce) can diced tomatoes with green chilies
1 cup shredded 4 cheese blend (mexican variety is good)
1/4 to 1/2 cup of grated or shaved Parmesan cheese
Tortilla chips and cut vegetables (or pita/flat bread)
Instructions
Melt butter in a medium saucepan over medium heat.
Once it foams, add the shallot and garlic, and
saute until softened, about 3 minutes.
Add the flour and cook while stirring until it
becomes a light blonde color.
Slowly stir in the heavy cream, and the drained
spinach, and simmer until it starts to thicken,
about 5 minutes.
Stir in the artichoke hearts, tomatoes, Parmesan
and half of the 4 cheese blend and stir just until
the cheese is melted.
Preheat the oven to 350 degrees.
Put the dip in an oven safe serving dish and
sprinkle the remaining cheese on the top. (I
added a bit more)
Heat the dip just until the cheese has melted
fully and it’s nice and warm/hot – NOT BOILING!
Serve with warm tortilla chips
Originally Submitted
2/3/2014
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