Seriously delicious and creamy (vegans just substitute your favorite substitutes for the cheese) eat on crackers, sliced cucumbers or baguette
This has already been chopped, sautéed with garlic and olive oil and mixed with artichokes and cheeses using a hand mixer
Now spooned into baking dish
Topped with aged gouda and Manchego cheese
After baking at 375 for 30 minutes on upper middle rack
Ingredients:
- 1 pound spinach cleaned & chopped
- 1 clove garlic minced
- 2 Tbs olive oil
- Drizzle lemon juice
- 1 14 Oz can artichoke hearts
- 1 Cup shredded Manchego cheese
- 1/2 Cup shredded aged gouda
- 1 Lb goat cheese
- Drizzle of your favorite mustard
Directions:
- Heat olive oil in non stick skillet on medium low heat
- Add minced garlic until aromatics hit your nose
- Add chopped spinach and continually stir gently until all spinach is softened and bitter smell has gone
- Drizzle lemon juice on spinach and transfer to strainer to allow excess liquid to drain off
- Drain and quarter artichoke hearts
- Place artichoke and spinach in large mixing bowl
- Add goat cheese and half of the shredded cheeses to bowl with teaspoon of your favorite mustard
- Mix with a hand mixer on high until well blended
- Place into baking dish and spread evenly
- Use remaining shredded cheese to top evenly
- Bake at 375° for 30 minutes
Enjoy warm with favorite fresh raw veggies, crackers or warm buttered bread
Bon Apetit
Megaciph