Spinach Articoke Dip
By Annette Seaver
This was a recipe from a friend of mine who was a professional chef….he did everything by weight…..I have tried to convert the weight measures to cup measures so if you don’t have a food scale…the cup measures are close. This makes quite a bit…so you may want to cut all the cheese in half…if you aren’t going to feed a lot of people. It does keep really well…..or you can make it and freeze some of it….)
4 oz spinach (if frozen cook and then squeeze the moisture out….or you can thaw and do the same thing…but you need to really squeeze the moisture out of the spinach)
1 lb cream cheese (2 pkgs)
3 oz. mozzarella cheese (about ½ cup)
3 oz. Swiss Cheese (about ½ cup)
3 oz Asiago cheese (like parmesan but stronger, usually in the deli section)
3 oz Monterrey Jack cheese (about ½ cup)
8 oz whipping cream (1 cup)
½ tsp. white pepper (white pepper has a different flavor than black pepper, it’s a stronger flavor and a lighter color…worth the investment)
1 jar of marinated artichoke hearts….finely diced or processed
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