Name: Asiago Spinach Artichoke Dip
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 28 oz artichoke hearts (drained 2 cans 14 oz); 2 cloves garlic (pressed); 1/2 tsp cayenne pepper; 1 tsp worcestershire sauce; 1 tsp tabasco; 1 tsp dijon; 1/2 cup parmesan cheese (grated); 8 oz cream cheese; 2 cups asiago cheese (shredded); 10 oz bag spinach (thawed frozen); to taste salt and pepper

Recipe Print Comments

I have to say that this was probably the best 'party dip' I've ever had. The flavors are perfectly balanced, nothing really takes over - they all blend together to make the creamiest, cheesiest, gooeyist deliciousness ever. Try it for your next party, get-together or brunch and let me know how it goes - I'd love your feedback!

Asiago Spinach Artichoke Dip

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Course: Appetizer, Snack

Cuisine: American

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: servings

Calories: 255kcal

Author: Ben Rayl

Ingredients

28 oz artichoke hearts - drained 2 cans 14 oz
2 cloves garlic - pressed
½ teaspoon cayenne pepper
1 teaspoon worcestershire sauce
1 teaspoon tabasco
1 teaspoon dijon
½ cup parmesan cheese - grated
8 oz cream cheese
2 cups asiago cheese - shredded
10 oz bag spinach - thawed frozen
to taste salt and pepper

Instructions

Pre-heat your oven to 350 degrees F.
Roughly chop the artichoke hearts and but in a medium sized mixing bowl.
Add the remaining ingredients (keep aside a little bit of the asiago and parmesan for sprinkling on top) and mix together well, then put in a 1.5 quart baking dish. Sprinkle the reserved cheese over the top, and press the dip firmly into the pan.
Bake for about 45 minutes, or until the cheese is golden brown and bubbly.
Allow to cool for about 15 minutes, then serve with toasted pita chips.