Wednesday, January 16, 2013

Roasted Garlic, Spinach and Artichoke Dip

A delicious, flavorful and decadent appetizer that livens up a party of the big game! Prepare yourself for a splurge and enjoy every bite!
Preheat oven to 400 degrees
3 cloves of garlic
1 small sweet onion
1/3 cup of olive oil
2 bags of fresh baby spinach (or tear regular spinach into small pieces)
salt and pepper
2 packages of cream cheese- softened
1/2 cup sour cream
2 cans of quartere artichokes in water- drained
1 small can of diced fire roasted tomatoes-drained
Early on in your day or even the day ahead, wrap the cloves of garlic in foil and roast in the oven for 25 minutes. Allow to cool. Refigerate if necessary overnight.
Dice the onion and sautee it in 1/3 cup of olive oil on low heat for 10 minutes. Add the spinach and a generous sprinkling of salt and pepper. Wilt the spinach and set aside to cool.
Stir and combine the soft cream cheese, sour cream, artichokes and tomatoes. Squeeze the roasted garlic out of it's "shell" and add some salt and pepper to season the cream cheese mixture. Add in the cooled spinach mixture. Stir all to combine and spread into an oven safe dish. Top with a bit of mozzerella cheese and bake at 400 until bubbly and browning on top. Serve on thin toasted bread peices, tortilla chips or crackers.

No comments:

Post a Comment