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Classic Spinach and Artichoke Dip
Executive Chef Heath Miles
Ingredients
2 ½ cups - fresh baby spinach, shredded
1 teaspoon - olive oil
3 cloves of garlic, minced
1 cup - ricotta cheese
8 ounces - cream cheese
1 ½ cups - frozen artichoke hearts, thawed and chopped
1 cup - provolone cheese, shredded
salt and pepper, to taste
paprika, to taste (optional)
Directions
In a skillet, sauté olive oil and minced garlic 3-4 minutes over medium heat. Do not brown. Add washed shreds of baby spinach and sauté only until wilted but still a bright green (about 2 minutes) stirring to cook evenly.
Remove pan from heat and stir in ricotta cheese and cream cheese, mixing well. Add artichoke hearts. Stir in salt and pepper to taste.
Spread mixture in a shallow baking dish and sprinkle with a thin layer of shredded provolone cheese. Garnish with a light sprinkling of paprika across the center for decoration (optional).
Set baking dish on the center shelf of the oven and set oven to broil. Bake until cheese has melted and top is bubbly with lightly browned edges. Remove and allow to cool.
Serve with tortilla chips, vegetables, crackers or toasted bread.
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