My latest attempt at a version of this dip for the mayonnaise-averse. This is good, but a few tweaks might make it even better. I'm thinking of trying creamy goat cheese (instead of cream cheese) to improve the texture. Any other ideas?
1 16-oz. package frozen chopped spinach, thawed
1 can artichoke hearts, drained and chopped
1-1/2 cups shredded white cheese (I've used monterey jack and mozzarella, gruyere might be good too)
½ cup whipped or spreadable cream cheese
½ cup grated Parmesan
¼ teaspoon pepper (more if you want a little more kick)
juice from half a lemon
more grated Parmesan to sprinkle on top
Combine everything except for the Parmesan reserved for sprinkling on top. Spread in a 13x9x2 baking pan. Sprinkle Parmesan on top. Bake at 350F for 20-25 minutes. Serve hot with pita chips or crackers.
2 comments:
sounds like a great spread, too. i love love love goat cheese, so i might be tempted to try that.
Okay, I tried it with the goat cheese and that makes it perfect. Creamy chevre, didn't measure it, just used the whole package. YUM.
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