SPINACH AND ARTICHOKE DIP (ITALIAN STYLE)

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Make and share this Spinach and Artichoke Dip (italian style) recipe from Food.com.

Provided by Steve_G

Categories     Spreads

Time 45m

Yield 1 large batch, 12 serving(s)

Number Of Ingredients 16

1/4 cup unsalted butter
1/4 cup olive oil
1 cup chopped red onion
1 cup chopped yellow onion
2 tablespoons chopped Italian parsley
6 cloves garlic, chopped
1 teaspoon red pepper
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
2 tablespoons chopped fresh parsley
8 ounces portabella mushrooms, chopped
2 (15 ounce) cans artichoke hearts
1 (16 ounce) packet frozen chopped spinach
2 lbs ricotta cheese
1 cup parmigiano-reggiano cheese, grated
4 tablespoons heavy cream (+-) or 4 tablespoons half-and-half (+-)

Steps:

  • heat oil and butter over medium heat.
  • add onion, mushrooms herbs, garlic and spices, sautee until browned and tender.
  • add artichoke, break into small pcs while browning.
  • add spinach.
  • continue to stir and cook until all moisture is absorbed and mixture appears to be dry.
  • add ricotta, mix well.
  • add parmesian, mix well.
  • create desired consistancey by adding cream or more parmesian.
  • salt to taste (needs quite a bit).
  • serve on crackers or chips.

Nutrition Facts : Calories 317, Fat 22.3, SaturatedFat 11.8, Cholesterol 60.5, Sodium 444.9, Carbohydrate 16.6, Fiber 5.8, Sugar 2.8, Protein 16

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