does anyone have the recipe for spinach and cheese dip with artichoke hearts and shallots, garlic and cheeses?
Posted by admin on Oct 10, 2009
i had this in the States at a restaurant called "cheesecake factory" and it was Absolutely to die for! served warm with tortilla chips and salsa and creme Fraiche…want to make it at home
The "Cheesecake Factory" does indeed have fabulous food, but you can make this easily at home as well. Here’s a basic Spinach and Artichoke Dip, that you can easily turn into the one that you had before. Just add the Shallots (small dice, (same amount as the garlic), suggest to saute them with the garlic in a touch a butter first) and I personally like to hand crush my artichokes as apposed to pulsing them, it makes it chunkier that way, but you can put them into the Food Processor, if you like that consistency better. I make this basic recipe at work every week for our dip, but I love the Shallots in this. I also love baked tortilla chips, they are thicker and hold the weight of the dip better and are less expensive than buying the bagged kind, plus you can season them as you like when baking them. Anyways, I hope this recipe helps you out, if you can’t find the Authentic "Cheesecake Factory" Dip.
Hot Artichoke Spinach Dip
INGREDIENTS
1 (14 ounce) can artichoke hearts, drained
1/3 cup grated Romano cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon minced garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/3 cup heavy cream
1/2 cup sour cream
1 cup shredded mozzarella cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
In a blender or food processor, place artichoke hearts, Romano cheese, Parmesan cheese and garlic . Pulse until chopped, but not ground. Set aside.
In a medium bowl, mix together spinach, heavy cream, sour cream and mozzarella cheese. Stir in artichoke mixture. Spoon into prepared baking dish.
Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and bubbly.
