Artichoke & Spinach Dip Recipe
SugarRoti Artichoke and Spinach dip is a classic, savory dip made even better with the addition of SugarRoti Potato Cauliflower Nu Spice. We have taken this American party dish to be rich, creamy, and so so delicious.
2 tablespoons of olive oil or ghee (clarified butter)
1 SugarRoti Potato Cauliflower Nu Spice Package
1 10 oz frozen chopped spinach, thawed, drained and squeezed dry
1 14 oz can artichoke hearts, drained and chopped
8 oz cream cheese, at room temperature
½ cup sour cream
¼ cup mayonnaise
½ cup shredded mozzarella
¾ cup Parmesan
1 medium serrano chili, finely chopped (remove seeds for milder spice)
1/4 cup cilantro
Preheat oven to 350°F.
Heat oil in a large saucepan over medium heat. Add SugarRoti Potato Cauliflower Nu Spice package and sauté until spices are sizzling and fragrant (1-2 min).
Add spinach, artichoke hearts and serrano. Sauté (3-5 min). Remove from heat. Remove chili pepper and cool.
In a bowl, mix cream cheese, sour cream, mayonnaise until smooth. Mix spinach and artichoke mixture, mozzarella, ½ of the Parmesan and transfer to baking dish. Top with remaining Parmesan and bake until the dip begins to bubble (25-30 min).
Garnish with chopped cilantro and serve with toasted bread, crackers or chips.