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Hot Spinach Artichoke Dip with Smoked Provolone
Easy spinach artichoke dip is served hot so that the cheese is gooey. Smoked Provolone adds a extra burst of flavor. It's SO delicious.
Course
Appetizer
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
20
minutes
minutes
Servings
16
servings
Calories
Author
Marye Audet-White
Ingredients
2
cups
chopped artichoke hearts
8
oz
of Philadelphia
cream
cheese
, softened
1
lb
chopped
, fresh organic baby spinach, raw
1
cup
grated smoked Provolone
½
cup
good Parmigiano Reggiano
½
cup
grated smoked Provolone for topping
Instructions
Preheat the oven to 400F
Mix the
cream
cheese, Parmigiano, and the 1 cup smoked Provolone in a bowl.
Stir in the artichoke hearts and spinach.
Mix well.
Spoon into a small baking dish and bake for 15 minutes.
Add the ½ cup grated smoked Provolone to the top and cook until bubbly and brown.
Serve hot.
Notes
Optional: You can sprinkle the top with ½ cup crumbled crispy bacon if you like.... you know..just a little added WOW.