Do you read Baker’s Banter? It’s a fabulously informative blog written by the wonderful bakers at King Arthur Flour. I’ve long been a fan of King Arthur. It’s where I found the wondrous Fiori di Sicilia and where I order my parchment sheets. Anyway, Baker’s Banter always has incredibly delicious recipes, like these no-knead garlic-cheese flatbread toasts that I served as dippers with my spinach and artichoke dip. It’s one of my go-to appetizers as it’s so quick to toss together, and everyone usually loves it. My version has more spinach than other recipes I’ve eaten, so if you prefer a creamier version, reduce the amount of spinach or add more cheese. Hope you enjoy it!
Spinach and Artichoke Dip Printable recipe
1 lb and 10 oz package of frozen chopped spinach (26 oz total)
14 oz canartichoke hearts, chopped
1 stick butter
1 medium onion, diced
1-2 tablespoons grated garlic
8 oz cream cheese
1 cup mayonnaise
1 cup parmesan cheese, grated
8 oz pepper jack cheese, grated
Preheat oven to 350 degrees.
Spray a 13×9 casserole dish with non-stick spray and set aside.
Cook spinach according to package directions; drain spinach and squeeze until dry. Set aside.
In a small saucepan, melt butter and saute onion & garlic until translucent; set aside.
In a large bowl, cream together the cream cheese, mayonnaise, parmesan, and pepper jack cheese.
Mix in the onion & garlic mixture and chopped artichoke hearts.
Stir in the spinach.
Taste for seasoning, and add salt if necessary.
Spoon into prepared dish and bake for 30 minutes, or until bubbly.
Serve warm with cheese toasts or dippers of choice.