This is from savorytooth.com and as I read the reviews last night; I was intriged if the recipe lives up to the rave reviews... Ah, that would be a positive! It is easy, creamy and just plain delicious! My vehicle of choice for dipping was carrot sticks. I would not tweak the recipe AT ALL; which is unusual for me. The question is does it get the Freezer Stamp of Approval. Stay tuned... Oui this freezes beautifully. Defrost in refrigerator.
Ingredients:
- 14.5 ounce can artichoke hearts, patted dry and chopped
- 6 ounces fresh baby spinach leaves, chopped
- 1 cup shredded mozzarella cheese, plus 1/4 cup for sprinkling on top
- 1 cup shredded asiago cheese
- 2 jalapenos, diced
- 3 cloves garlic, minced
- 1/2 cup mayonnaise
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon pepper
Directions:
Preheat oven to 350-degrees.
Combine and mix all of the ingredients in a large mixing bowl.
Transfer to a glass baking dish (I used a 10-inch pie pan).
Sprinkle the 1/4 cup mozzarella cheese over the top evenly.
Bake for about 35 minutes until top is golden-brown.
Serve hot.
( I have to kind of laugh and confess this first time around I bought a 7 ounce jar of articokes, could not find asiago at Vitamin Cottage and used Parmesan cheese, forgot the garlic and baked only 25 minutes! Trust me it was delicious and if the recipe had been followed; I can only imagine!)
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