This dip is being shared by Kate B. of Effingham. It is gluten-free and is even better than the Parmesean-Spinach-Artichoke dip without the sour cream and mozzarella. This one has a better taste and mouth-feel but also has more calories.
Spinach & Artichoke Dip 9/26/2009
Ingredients
2 cups shredded gf mozzarella cheese, divided
1/2 cup gf sour cream
1/4 cup parmesan cheese, grated & divided
1/4 teaspoon freshly ground black pepper
3 roasted garlic cloves
One 14 ounce can gf artichoke hearts (in water), drained & chopped
16 ounces gf cream cheese
5 ounces frozen spinach, thawed, drained & chopped
Directions
Preheat oven to 350 degrees F.
In a large bowl, combine 1-1/2 cups mozzarella, sour cream, 2 tablespoons parmesan cheese, pepper, garlic, artichoke hearts, cream cheese and spinach. Stir until thoroughly blended.
Spoon mixture into a 1-1/2 quart baking dish. Sprinkle with remaining mozzarella and parmesan cheese.
Bake for 30 minutes or until bubbly and golden brown on top.
[To roast garlic: Preheat oven to 350 degrees F. Cut about 1/4" off top of a garlic bulb and coat bulb with olive oil. Wrap garlic bulb in foil and roast in oven for 45 minutes.]
Filed under: Gluten-Free, Recipes
