This dip is a crowd pleaser, and tastes like it takes a lot more work than it actually does. In truth it is very easy and takes less than 30 minutes to make from start to finish. I like to make it slightly spicy, but you can always cut out the jalapeno for a mild dip or add more to up the heat. I also use full fat ricotta and cream cheese, though I suppose for a lower fat version you could use low-fat cream cheese and ricotta. Serve this with fresh French bread.
Spinach Artichoke Dip
Makes enough for an appetizer for about 12 people, can be easily halved.
Ingredients
- 1 package cream cheese
- 1 15 oz container of ricotta cheese
- 2 cups grated parmesan
- 2 cans artichoke hearts
- 2 cups spinach
- 1 red pepper
- 2 jalapeno
- 1.5 Tablespoon Olive Oil
- salt and pepper
Directions
- Quarter red pepper and brush with oil, brush whole jalapeno with oil as well, put under broiler until skin is blistered, about 10 min.
- Roughly chop spinach and artichoke hearts, add to a large bowl. Mix in cream cheese, ricotta cheese, 1.5 cups of the parmesan. Salt and pepper to taste.
- Finely dice the jalapeno, if you want a milder dip discard the seeds, for a spicer dip leave them in. Add jalapeno to the mixture and stir in well.
- Transfer mixture to your baking dish. Sprinkle remaining parmesan over the dip. Cut red pepper into strips and arrange on top. Drizzle olive oil on top for some added taste.
- Broil until cheese is bubbly, and browned in places, about 12 minutes. Serve with slices of french bread
The Not So Skinny Cook 