Spinach and Artichoke Goat Cheese Dip
I’ve made this several times for girl’s night and LOVED it! I am curious if I can make this but then stuff little phyllo cups and bake for a Thanksgiving appetizer.
Ingredients
- 1/4 tsp salt
- 1/4 tsp pepper
- 8 oz cream cheese, softened
- 1/4 cup parmesan cheese
- 1-2 cloves garlic, diced
- 4 oz goat cheese, softened
- 5 oz fresh spinach
- 14 oz can of artichoke hearts, drained and chopped
- 1/4 cup mozzarella cheese + more
Instructions
First Preheat oven to 375 degrees. Fill a large bowl with ice and cold water, set aside.
Then 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.
Add the spinach and artichoke dip to a baking dish. Bake for 25 minutes, top with extra mozzarella cheese (I used approximately 1/8 cup). Bake for an additional 5 minutes until the top is bubbly and golden brown. Serve immediately with chips, crackers, or toasted French bread.
Happy Cooking Time J