Green Chile Spinach Artichoke Dip
Course: RecipesServings
8
servingsPrep time
15
minutesCooking time
30
minutesIngredients
10 ounces baby spinach – wilted and chopped and moisture absorbed
2/3 cup sour cream
1/4 cup Anne’s Toum Original
8 ounces mascarpone
1/4 – 1/2 cup Roasted Hatch Green Chile depending on your preference – chopped (or canned green Chile)
2 3/4 cups of shredded low moisture mozzarella divided
2 6.5 ounce jars of marinated artichoke hearts drained, rinsed and chopped (moisture removed)
1/2 teaspoon salt
Fresh black pepper
Directions
- Wilt spinach and strain in a colander. When cool enough to handle, squeeze out as much moisture as possible with paper towels then chop.
- Place the chopped spinach in a medium size bowl and add the sour cream, Anne’s Toum, mascarpone, green chile if using, 2 cups of the mozzarella, artichoke hearts and season with salt and pepper.
- Mix together with a rubber spatula till combined and spoon into an 11 x 9 baking dish and top with the remaining 3/4 cup of mozzarella. *If doing ahead, you can do up to this point and cover and chill till ready to bake.
- When ready to bake, preheat your oven to 375 and bake loosely covered with foil for 15 minutes.
- Remove foil and bake 10 – 15 minutes more till golden and bubbly, if desired place under the broiler 1-2 minutes till the cheese is toasted. Serve with either crostini, crackers or a sliced baguette
Notes
- This awesome recipe is provided by Bebe Carminito
