Spinach Artichoke Dip
Presented by The Sweet Spot
- 2 cups heavy cream
- 3/4 lb. cream cheese
- 1 T chopped garlic
- 1 tsp. vegetable base
- 1/2 cup Parmesan cheese, grated or shredded
- Salt and pepper to taste
- Oil to coat pan
- 3 lb. can of artichoke hearts, drained and chopped
- 4 cups fresh spinach, rough chopped
- Finely shredded Parmesan for garnish
In a medium pot, stir together heavy cream, cream cheese, garlic, and vegetable base over medium-low heat. Once blended, slowly add 1/2 cup Parmesan cheese and stir until cheese is completely melted. Season with salt and pepper as desired.
Warm a small amount of oil in a large skillet. Increase heat to medium and sauté artichoke hearts until they begin to brown, then stir in spinach. When contents of pan are sautéed, stir in cheese mixture. Turn off heat and mix until evenly combined. Spoon warm dip into serving bowl, sprinkle with a small amount of finely shredded Parmesan, and serve with pita wedges and veggies.
Note: Since this crowd-pleasing dip freezes well, consider setting half the batch aside for future snacking needs.