Spinach and Artichoke Dip
Everyone loves a good Spinach & Artichoke Dip, and this one is as cheesy and tasty as they come!
Ingredients
- Cooking spray
- 2 teaspoons (10 ml) Dijon mustard
- 1/4 teaspoons (1.3 ml) salt
- 1/4 teaspoons (1.3 ml) ground red pepper (cayenne)
- 2 cloves garlic, minced
- 1 can (14 oz) artichoke hearts, rinsed and squeezed dry
- 3/4 cups (180 ml) cottage cheese
- 2 teaspoons (10 ml) olive oil
- 6 cups (1440 ml) baby spinach (5-6 ounces), washed and dried
- Pita Crisps
- 4 cups (960 ml) sharp cheddar cheese, grated (about 1 cup)
- 1 cup (240 ml) chopped onion
- 2 tablespoons (30 ml) reduced fat mayonnaise
Accessories
convEGGtor
The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...
See AccessoryDutch Oven - Cast Iron
Multi-functional, efficient and built to last a lifetime - the traditional cast iron Dutch Oven is a...
See AccessoryInstructions
Step 1
Set the EGG for indirect cooking with the convEGGtor 400°F/204°C.
Step 2
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.
Step 3
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.
Step 4
Coat a 3 cups (720 ml) or 4 cups (960 ml) baking dish with cooking spray.
Step 5
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.
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