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

Appetizers

Vegetables

Cheese

SERVES10 to 12

TIME1¼ hours

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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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