Ingredients for Artichoke Spinach Sun Dried Tomato Dip
- 8 ounces cream cheese
- 1/2 cup mayonnaise
- 2 tablespoons shallots
- 2 cloves garlic
- 14 ounces canned artichoke hearts
- 5 ounces fresh spinach
- Asiago Cheese
- 1/2 cup sun-dried tomatoes
- 1 cup shredded mozzarella cheese
- cooking spray
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How to Make Artichoke Spinach Sun Dried Tomato Dip
- Preheat oven to 350°F (175°C).
- Grease a 2-quart baking dish with cooking spray.
- In a large bowl, combine 8 ounces cream cheese (softened), 1/2 cup mayonnaise, 2 tablespoons finely chopped shallots, and 2 cloves minced garlic.
- Stir in 14 ounces canned artichoke hearts (drained and chopped), 5 ounces fresh spinach (chopped), 1/2 cup oil-packed sun-dried tomatoes (drained and chopped), and 1 cup shredded mozzarella cheese.
- At this point, you can cover the baking dish with plastic wrap and refrigerate overnight, or wrap tightly in 2 layers of aluminum foil and freeze for up to 2 months.
- When ready to serve, thaw in the refrigerator overnight if frozen. If refrigerated, allow to come to room temperature.
- Bake uncovered for 25-30 minutes, or until the cheese is bubbly and lightly browned.
- Serve immediately with your favorite tortilla chips or fresh vegetables.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
23g
Fat
58g
Carbs
5g
