Murray’s Spinach & Artichoke Dip
Murray’s Spinach & Artichoke Dip
A creamy, cheesy veggie classic
This isn’t your aunt’s artichoke dip--we’re taking this classic party staple to new, cheesy heights with our gourmet recipe featuring an exclusive blend of few of our favorite cheeses. Made with marinated artichokes and cooked spinach, this creamy concoction incorporates hearty helpings of Murray’s Parmigiano Reggiano and Murray’s Cave Aged Gruyère for the ultimate savory dish that’s ready for dipping.
Murray’s Spinach & Artichoke Dip
A creamy, cheesy veggie classic - Prep Time : 20 min
- Cook Time : 15 min
- Total Time : 35 min
- Serves 4-6
Ingredients
- 1 cup Champlain Valley Creamery Organic Cream Cheese, softened
- 6 Marinated artichokes
- ½ cup Murray’s Parmigiano Reggiano, grated
- 4 cups Spinach
- 1 ½ cups Murray’s Cave Aged Gruyere, shredded
- 2 pinches Kosher salt
- 1 pinch Black pepper
- 1 cup of your favorite mild hot sauce
Directions
- Heat oven to 350F.
- Saute spinach in a pan until cooked through. Wring out any excess liquid then allow to cool to room temperature.
- Chop spinach and artichokes into bite size pieces. This can also be done by pulsing in a food processor.
- Combine all ingredients together and mix thoroughly. Transfer to a baking dish and top with the reserved cheese.
- Bake until bubbling around all edges, about 12-15 minutes.
- Serve with grilled bread, veggies, or chips.
