A go-to appetizer for parties, this spinach artichoke dip has all the creamy-inside, brown-and-crispy-on-top texture and cheesy taste that you love.

Prep time: 20 minutes
Cook time: 45 minutes
Serving size: ¼ cup
Yield: About 20 servings

Ingredients
¼ cup Magical Olive Oil
4 tablespoons Magical Butter
6 garlic cloves, minced and split in half
10 ounces fresh organic baby spinach, finely chopped (or 10 ounces frozen spinach, defrosted, thoroughly drained)
1 (14-ounce) jar marinated artichoke hearts, drained and roughly chopped
8 ounces cherry tomatoes, cut in quarters
8 ounces cream cheese, room temperature
1 ¼ cup Pecorino Romano cheese, finely grated
1 cup Asiago cheese, shredded
4 ounces whole sour cream
2 tablespoons high-quality balsamic vinegar
½ teaspoon crushed red pepper flakes
Kosher and fresh ground pepper to taste
How-to
Preheat your oven to 325°F.
In a medium-sized bowl, thoroughly mix the olive oil, tomatoes, 3 tablespoons of garlic, balsamic vinegar, basil, salt and the black pepper.
Stir thoroughly, cover the bowl, and set it aside.In a large sauté pan on medium, add the butter and the rest of garlic, salt, and the red pepper flakes, and cook for 2-3 minutes.
In a large sauté pan on medium, add the butter and the rest of garlic, salt, and the red pepper flakes, and cook for 2-3 minutes.Add the spinach, stir, cook for 2 minutes, remove the pan from heat, and set aside to cool.
Add the spinach, stir, cook for 2 minutes, remove the pan from heat, and set aside to cool.
In a large bowl, combine the garlic/spinach mix, cream cheese, sour cream, Romano cheese, Asiago cheese, and artichokes. Mix at medium speed, using either a stand mixer or hand mixer, for 2 minutes.Pour the dip into a baking dish and spread it out evenly. Bake for 25 minutes.
Pour the dip into a baking dish and spread it out evenly. Bake for 25 minutes.
Remove the dip from the oven, top it with the tomato mixture, and broil on high for 5 minutes.
Remove your Smokin’ Spinach Artichoke Dip from the oven, and let it cool for 5 minutes before serving. Enjoy!

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