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Artichoke & Spinach Dip
Marla Hingley
A famous recipe, make it ahead and pop in the oven when ready!
5
from 1 vote
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Prep Time
10
mins
Cook Time
10
mins
Total Time
20
mins
Servings
8
Ingredients
1x
2x
3x
1
can
9 oz of artichoke hearts
2
Tbsp
butter
1
large Spanish onion
finely diced
3/4
of a 10oz. bag fresh spinach
chopped into small pieces
3/4
cup
dry white wine
1
circle
4.4 oz. Boursin cheese
4
oz.
softened GF cream cheese
2/3
cup
shredded mozzarella
Dash hot sauce
Salt & pepper to taste
Instructions
Drain artichokes, then chop into medium size pieces.
In a fry pan, melt butter, sauté onions, lightly browning them, then add spinach and artichokes.
Cook until coated about 4 minutes.
Add wine, then all ingredients except mozzarella.
Mix until smooth with wooden spoon.
Place in glass loaf pan (or 1 quart dish), top with mozzarella and broil in preheated oven for 5 minutes until bubbly.
Serve with gluten free crackers, corn chips, or on
baguette
slices.
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