Spinach and Artichoke Goat Cheese Dip

• Vegetarian
• Gluten free

• Produce

  • 1 14 oz can Artichoke hearts
  • 1 cloves Garlic
  • 5 oz Spinach, fresh

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/4 tsp Salt

• Dairy

  • 8 oz Cream cheese
  • 4 oz Goat cheese
  • 1/4 cup Mozzarella cheese + more
  • 1/4 cup Parmesan cheese

Found on cakenknife.com

Description

Ingredients

• 5 oz fresh spinach
• 14 oz can of artichoke hearts, drained and chopped
• 8 oz cream cheese, softened
• 4 oz goat cheese, softened
• 1/4 cup parmesan cheese
• 1/4 cup mozzarella cheese + more
• 1-2 cloves garlic, diced
• 1/4 tsp salt
• 1/4 tsp pepper

Directions

• Preheat oven to 375 degrees. Fill a large bowl with ice and cold water, set aside.Bring a large pot of salted water to a boil over high heat. When boiling, add spinach and cook for approximately 30 seconds to 1 minute until the spinach is wilted. Remove from the water with a slotted spoon to the bowl of cold water to stop the cooking. When cool, remove the spinach from the water and squeeze out any excess water. Add the cooked spinach to a large bowl.Add the artichoke hearts, cream cheese, goat cheese, Parmesan, mozzarella, garlic, salt and pepper to the spinach. Mash everything together with a fork, making sure you incorporate all the ingredients together well.Add the spinach and artichoke dip to a baking dish. Bake for 25 minutes, top with extra mozzarella cheese (I used approximately 1/8 cup). Bake for an additional 5 minutes until the top is bubbly and golden brown. Serve immediately with chips, crackers, or toasted French bread.