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
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
4 oz Cream Cheese
1 ½ cup Milk
8 oz Artichoke Pesto*
Sea Salt & Ground Pepper
*Need the recipe for Artichoke Pesto? Here you go!
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.