Spinach Artichoke Spread
This classic Spinach Artichoke Spread is thicker than a dip, and perfect for spreading on crusty bread. It's full of fresh cooked spinach and artichoke hearts, and has lots of salty, sharp pecorino romano cheese. It's a fantastic appetizer!
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
- 9 oz package fresh baby spinach
- 1 clove garlic minced
- 9 oz package frozen artichoke hearts thawed and chopped
- 6 oz cream cheese
- 3 tbsp mayonnaise
- 1/4 cup grated pecorino romano or parmigiano reggiano
- 1/4 tsp crushed red chili flakes
- salt and pepper
In a large skillet, saute the garlic and spinach until wilted.
Remove the spinach from the pan, and when it’s cool enough, squeeze out all the water from the spinach, so your dip/spread doesn’t get watered down.
In a microwavable bowl, heat up the cream cheese until soft. Add the cooked spinach, chopped artichokes, mayonnaise, cheese, and red chili flakes. Season to taste with salt and pepper. When ready to serve, microwave it until it’s hot, then serve with toasted baguette or crackers. Enjoy!
Calories: 301kcal | Carbohydrates: 12g | Protein: 9g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 60mg | Sodium: 447mg | Fiber: 5g | Sugar: 2g