Tuesday, January 19, 2010

Gruyere Topped Spinach Artichoke Dip

Gruyere Topped Spinach Artichoke Dip

I recently shot a food segment for the South Florida News Station. This was one of the recipe I made for "football food". Should be airing the week before Superbowl.

Gruyere Topped Spinach Artichoke Dip

1 can of artichoke hearts.
9 oz Green Giant Frozen Cut Leaf Spinach in Butter Sauce
1/4 cup milk
2 oz cream cheese softened
1/2 cup of purple onion diced small
1/2 cup roasted red bell pepper diced
2 TB pesto
1/3 cup grated Parmesan
2 TB real Mayonnaise
1/3 cup Gruyere Cheese

-Preheat oven to 350 degrees.
-Prepare frozen spinach in bag as directed on box, or if already thawed, skip to next step.
-In a large bowl combine the spinach, milk, and cream cheese.
-Microwave for 30 seconds and then stir until spinach and cream cheese are blended.
-Throw all remaining ingredients excluding the Gruyere cheese into the spinach mixture.
-Mix with a spoon until all ingredients are mixed evenly throughout.
-Transfer the contents from the bowl to a 8x8 glass baking dish.
-Sprinkle Gruyere Cheese over the top.
-Bake in the oven for 20 minutes uncovered, turning dish a quarter turn every 5 minutes to be sure it heats evenly.
-Enjoy with chips, pita chips, or spread on baguette pieces.

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