Looking for a quick, last-minute recipe for the weekend? Here’s a quick dip that cooks itself and is great for a party. Spinach Artichoke Asiago Dip – Recipe
Most dips that are hot can be somewhat dangerous if you are not careful in the preparation and holding of the dip at the proper temperature. This one is make with sour cream instead of mayo so that the temperature issue does not not cause illness. No one likes to enjoy dip and then pay for it the next day!
Often, this happens with dishes like deviled eggs because they sit out for too long.
Enjoy this little nosh with no worries!
Ingredients Spinach Artichoke Asiago Dip – Recipe
1 large bag of fresh spinach
Frozen package artichoke hearts, thawed
1 wedge of Asiago cheese
1 16 oz container of sour cream, organic, if possible
Preheat oven to 350 degrees F. Blanch the spinach in boiling water with salt for 2 minutes. Drain and squeeze out the water. When it cools down, chop into fine pieces. Place in a large bowl. Chop artichoke
hearts into small pieces. Shred the cheese. Mix all the ingredients together with the sour cream. Bake in a gratin or glass dish about 40 minutes or until it starts to get golden brown on the top. Serve with cold veggies for dipping or organic tortilla chips.