Trempette chaude aux épinards et aux artichauts
Warm spinach and artichoke dip
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  • Comfort food
  • Easy to do
préparation
10minutes
cuisson
20minutes
L
1
type of dish
Appetizers and side dishes
préparation
10minutes
cuisson
20minutes
L
1
type of dish
Appetizers and side dishes
Trempette chaude aux épinards et aux artichauts
Warm spinach and artichoke dip
[addthis tool="addthis_inline_share_toolbox"]
  • Comfort food
  • Easy to do
préparation
10minutes
cuisson
20minutes
L
1
type of dish
Appetizers and side dishes
préparation
10minutes
cuisson
20minutes
L
1
type of dish
Appetizers and side dishes
ingredient
  • 250 g cream cheese , light, at room temperature
  • 250 ml mayonnaise
  • 250 ml mozzarella cheese , grated
  • 125 ml sour cream
  • 398 ml artichokes , drained (1 can)
  • 500 ml baby spinach , packed
  • 1 ml salt
  • 1 ml hot pepper flakes
  • To taste, pepper , freshly grounded
  • 60 ml sweet red pepper(s) , diced
  • 60 ml green onion(s) , minced (green part only)
  • 250 g cream cheese , light, at room temperature
  • 250 ml mayonnaise
  • 250 ml mozzarella cheese , grated
  • 125 ml sour cream
  • 398 ml artichokes , drained (1 can)
  • 500 ml baby spinach , packed
  • 1 ml salt
  • 1 ml hot pepper flakes
  • To taste, pepper , freshly grounded
  • 60 ml sweet red pepper(s) , diced
  • 60 ml green onion(s) , minced (green part only)
prep time
  1. Preheat oven to 180°C (350°F).
  2. Blend cream cheese, mayonnaise, mozzarella cheese, and sour cream in food processor until smooth.
  3. Add artichokes, spinach, salt, hot pepper flakes, and pepper. Pulse until slightly lumpy.
  4. Transfer mixture to oven-safe serving dish and bake 20 minutes or until dip is warm. Remove from oven and garnish with bell peppers and green onions.
  5. Serve with corn chips.