Baked Spinach & Artichoke Dip
1 (14-oz) can artichoke hearts, drained
8 oz cream cheese, softened
3 Tbsp Signature Spice Blend
¾ tsp Aleppo Pepper
¾ tsp Roasted Black Garlic Sea Salt
1 (10-oz) pkg frozen spinach, thawed, squeezed to drain excess liquid
1 cup shredded Italian blend cheese
16 oz sour cream
cooking spray or butter, for greasing baking dish
8 oz cream cheese, softened
3 Tbsp Signature Spice Blend
¾ tsp Aleppo Pepper
¾ tsp Roasted Black Garlic Sea Salt
1 (10-oz) pkg frozen spinach, thawed, squeezed to drain excess liquid
1 cup shredded Italian blend cheese
16 oz sour cream
cooking spray or butter, for greasing baking dish
Preheat oven to 325°F. Grease an ovenproof baking dish with nonstick cooking spray or butter; set aside.
In a food processor, pulse artichoke hearts into smaller, chopped pieces; transfer to a large mixing bowl.
Add cream cheese, spice blend, pepper, and sea salt to the food processor; pulse until combined. Add spinach to the cheese mixture and pulse until combined.
Transfer cream cheese-spinach mixture to the mixing bowl with chopped artichoke hearts. Add shredded cheese and sour cream; stir until thoroughly combined.
Spread mixture evenly into the prepared baking dish. Bake for 15 minutes, then broil for 5 minutes until the top is golden and bubbly. Serve warm with crackers, pita bread, or tortilla chips.
This recipe can be prepared and refrigerated, unbaked, up to one day in advance. Remove from refrigerator 30 minutes prior to baking.
In a food processor, pulse artichoke hearts into smaller, chopped pieces; transfer to a large mixing bowl.
Add cream cheese, spice blend, pepper, and sea salt to the food processor; pulse until combined. Add spinach to the cheese mixture and pulse until combined.
Transfer cream cheese-spinach mixture to the mixing bowl with chopped artichoke hearts. Add shredded cheese and sour cream; stir until thoroughly combined.
Spread mixture evenly into the prepared baking dish. Bake for 15 minutes, then broil for 5 minutes until the top is golden and bubbly. Serve warm with crackers, pita bread, or tortilla chips.
This recipe can be prepared and refrigerated, unbaked, up to one day in advance. Remove from refrigerator 30 minutes prior to baking.