Everyone loves a good Spinach & Artichoke Dip, and this one is as cheesy and tasty as they come!
The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...
See AccessoryMulti-functional, efficient and built to last a lifetime - the traditional cast iron Dutch Oven is a...
See AccessorySet the EGG for indirect cooking with the convEGGtor 400°F/204°C.
Heat oil in Dutch oven on EGG. Add onion; cook, stirring often, for 2 to 3 minutes or until softened and starting to turn golden. Add spinach and garlic; cook, stirring, for 1 to 2 minutes or until spinach has wilted.
Place artichokes, cottage cheese, mayonnaise, mustard, salt and ground red pepper in food processor; process until smooth. Add spinach mixture and cheese; pulse just until blended.
Coat a 3 cups (720 ml) or 4 cups (960 ml) baking dish with cooking spray.
Scrape artichoke mixture into prepared baking dish(es). Dip will keep, covered, in refrigerator for up to 2 days until ready to bake. Cook 25 to 35 minutes or until heated though. Serve hot.
This is an attractive dish and very elegant to come from a BBQ but this is where the EGG comes into ...
See RecipeThis chicken with citrus, garlic and rosemary will be a hit!
See Recipe