Gorgonzola Cheese Spinach & Artichoke Dip
By: Taylor Jackzen / @taylorjackzen
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- Prep
- 10 min
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- Total
- 20 -25 min
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- Serving
- 6 - 8
Ingredients
- 1 Cup fresh spinach, chopped (or 10 oz frozen spinach, thawed and drained)
- 14 Oz (1 can) artichoke hearts, drained and roughly chopped
- ½ Cup Treasure Cave Crumbled Gorgonzola Cheese
- ½ Cup cream cheese, softened
- ½ Cup sour cream
- ½ Cup mayonnaise
- ½ Cup grated parmesan cheese
- ½ Cup shredded mozzarella cheese
- 2 cloves garlic, minced
- ¼ Tsp red pepper flakes (optional, for a little heat)
- Salt and pepper to taste
- Olive oil, for greasing the dish
Directions
- Preheat the oven to 375°F (190°C). Lightly grease a small baking dish with olive oil.
- If using fresh spinach, sauté it in a pan over medium heat for 2-3 minutes until wilted, then drain any excess moisture. If using frozen spinach, thaw it and squeeze out the water.
- In a medium bowl, mix the spinach, artichoke hearts, Treasure Cave Gorgonzola Cheese, cream cheese, sour cream, mayonnaise, Parmesan cheese, mozzarella cheese and garlic. Stir until everything is well-combined and creamy. Season with red pepper flakes, salt and pepper to taste.
- Spread the mixture evenly into the prepared baking dish.
- Place the dish in the preheated oven and bake for 20-25 minutes, or until the dip is bubbling and golden brown on top.
- Remove from the oven and let it cool for a few minutes before serving. Pair with toasted baguette slices, tortilla chips, or fresh veggies.
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