Spinach-Artichoke Dip

Name: Spinach-Artichoke Dip
Yield: Serves 10 to 12
Ingredients: 1 tablespoon, extra-virgin olive oil; 3 , garlic cloves, minced; 11 ounces (11 cups), baby spinach, chopped coarse; 8 ounces, cream cheese, softened; 6 ounces, Gouda cheese, shredded (1½ cups); 3 ounces, Parmesan cheese, grated (1½ cups); 1 1/3 cups marinated, artichoke hearts, chopped; 1 cup, mayonnaise; 1/4 teaspoon, pepper; 1/8 teaspoon, cayenne pepper

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Appears in Cook's Country October/November 2019, Cook's Country TV

Appetizers

Vegetables

Cheese

In most versions of this creamy party dip, the artichoke flavor gets lost. We set out to find it.

SERVES10 to 12

TIME1¼ hours

has video

WHY THIS RECIPE WORKS

To amplify the spinach and artichoke flavors in this homemade version of a restaurant staple, we swapped dull, fibrous frozen spinach for sautéed fresh baby spinach and left tinny canned artichokes behind in favor of bright, tender marinate...

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