Spinach and Artichoke Goat Cheese Dip

The addition of goat cheese makes this classic dip better than ever.

5 oz fresh spinach
14 oz can of artichoke hearts, drained and chopped
8 oz cream cheese, softened
4 oz goat cheese, softened
1/4 cup parmesan cheese
1/4 cup mozzarella cheese + more
1-2 cloves garlic, diced
1/4 tsp salt
1/4 tsp pepper
Preheat oven to 375 degrees. Fill a large bowl with ice and cold water, set aside.
Bring a large pot of salted water to a boil over high heat. When boiling, add spinach and cook for approximately 30 seconds to 1 minute until the spinach is wilted. Remove from the water with a slotted spoon to the bowl of cold water to stop the cooking. When cool, remove the spinach from the water and squeeze out any excess water. Add the cooked spinach to a large bowl.
Add the artichoke hearts, cream cheese, goat cheese, Parmesan, mozzarella, garlic, salt and pepper to the spinach. Mash everything together with a fork, making sure you incorporate all the ingredients together well.

full instruction: www.cakenknife.com

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