• Jessica Brown

SPINACH ARTICHOKE DIP


This gooey mess is delightful on rye bread. The marinated tomatoes cut through the cheesy goodness to create a pretty addictive party treat.


Source recipe: Martha & Marley

INGREDIENTS:


4 teaspoons chopped Garlic

3 oz Parmesan

3 oz Fontina

10 oz Spinach

12 oz Tomatoes

4 teaspoon Red Wine Vinegar

4 teaspoon Olive Oil

All-Purpose Flour

4 oz Cream Cheese

1 ½ cup Milk

8 oz Artichoke Pesto*

Sea Salt & Ground Pepper

SPECIAL TOOLS:


Box Grater

Saucepan

NOTES:


*Need the recipe for Artichoke Pesto? Here you go!

DIRECTIONS:


Peel and finely chop 4 teaspoons (approx. 4 big cloves) of Garlic. Thinly grate 3 oz of Parmesan and dice 3 oz of Fontina. Roughly chop 10 oz Spinach. Core and dice 12 oz of Tomatoes.


In a medium bowl combine tomatoes, 4 tsp of Red Wine Vinegar and 4 tsp of Olive Oil with Salt and Pepper to taste. Stir in 2 tsp of chopped Garlic and set aside marinated tomato mixture.


Heat 4 tbs Olive Oil in a large saucepan over medium heat. Add remaining 2 tsp of chopped Garlic and 3 tbs of Flour and stir until smooth and fragrant, about 2 minutes. Stir in 4 ounces Cream Cheese and 1 ½ cups of Milk. Cook, stirring, until sauce is thick and creamy.


Stir 10 oz chopped Spinach into cream sauce and cook until wilted and bright green. Stir in 1 ½ oz of Parmesan (half) and 3 oz diced Fontina while stirring.


Remove from heat and stir in 8 oz Artichoke Pesto and all of the Marinated Tomato Mixture. Season to taste with Salt and Pepper. Serve with remaining 1 ½ oz Parmesan sprinkled on top.

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© 2021 by Jessica Alpern Brown. All photo rights reserved.