This is new for me – I’ll update with my reaction and a picture.
Asiago-Goat Cheese Dip with Spinach & Artichokes
Servings 0
Ingredients
- 5 oz spinach stems removed
- 14 oz jar of artichoke hearts drained and chopped
- 2 cloves garlic chopped
- 1 cup Greek yogurt 2% or whole fat
- 1/4 cup parmesan cheese grated
- 1/2 cup asiago cheese grated
- 1 1/2 teaspoon smoked paprika
- 1 teaspoon hot sauce no vinegar
- 1/2 cup mozzarella grated
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper ground
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- bring water to boil in double boiler. When boiling, put spinach in upper level and put lid on. Steam spinach. Remove, let cook and squeeze out excess water. Set aside.
- Mix together goat cheese, yogurt, asiago cheese parmesan cheese, artichoke hearts garlic, hot sauce, smoked paprika, salt, and pepper. Make sure all is well blended. Mix in the drained and squeezed spinach,
- Put in baking dish (I used an oval, midsized dish). Bake for 25 minutes. You can set aside at this point. Before serving, top with mozzarella cheese and return to oven for 5 minutes (or a little more to warm up the dip). Cheese should be bubbly and slightly browned.
- Serve with chips, French bread slices or crackers.