Time
0 min
Serving
12 persons
Calories
202
Artichoke dip with fresh spinach.
Ingredients
- yellow onions: 2 piece (chopped)
- medium shallots: 2 piece (chopped)
- fresh Italian parsley: 0.25 cup (roughly chopped)
- fresh chives: 0.25 cup (chopped)
- fresh sage: 0.25 cup (chopped)
- garlic: 2 clove (chopped)
- ginger: 1 piece (1 inch piece, chopped, fresh)
- sprigs fresh rosemary, leaves stripped: 4 piece
- olive oil: 2 Tbsp
- Alfredo sauce: 1 container (10 ounce container)
- cream cheese: 0.5 pack (8 ounce pack, cut into pieces)
- ½ cups shredded Italian cheese blend: 1 piece
- spinach: 1 pack (8 ounce pack, chopped, fresh)
- marinated artichoke hearts, drained and: 1 jar (6.5 ounce jar, diced)
Metric Conversion
Stages of cooking
-
Preheat the oven to 325 degrees F (165 degrees C).
-
Combine onions, shallots, parsley, chives, sage, garlic, ginger, and rosemary leaves in the bowl of a food processor; pulse until blended. Pour olive oil in slowly, with the processor running, until pureed.
-
Transfer pureed mixture to a large bowl. Add Alfredo sauce and whisk until fully combined, about 3 minutes. Whisk in cream cheese until smooth with no lumps. Stir in Italian cheese. Add spinach and artichokes and mix until all ingredients are evenly incorporated. Transfer to a baking dish.
-
Bake in the preheated oven until bubbly, about 45 minutes.
