Ingredients
Units
Scale
- 8 oz cream cheese (softened)
- 5 oz feta cheese block (crumbled)
- 5 cloves garlic (minced)
- 1 shallot (sliced)
- 10 oz bad fresh spinach (chopped)
- 1 jar/can artichoke hearts (chopped)
- 1/3 cup sun dried tomatoes (chopped)
- 2 tsp red pepper flakes
- 1 cup parmesan cheese (shredded)
- 1 vine cherry tomatoes ((10–15 cherry tomatoes if you can not find the vine))
- 2 tbsp olive oil
- toasted baguette slices or thick pita chips (for dipping)
Instructions
- Preheat oven to 400*F.
- Start by adding 1 tbsp olive oil to a skillet over medium heat. Toss garlic, shallot in the pan and sauté until fragrant. Add in spinach and cook until wilted. Remove from heat.
- In a medium bowl, whisk together softened cream cheese, feta. Stir in artichoke hearts, sun dried tomatoes, red pepper flakes and sautéed spinach, garlic mixture. In small baking dish, spread dip in an even layer. Sprinkle top with parmesan cheese.
- Place your cherry tomato vine in a separate pan, lined with foil. Drizzle with olive oil for roasting. (You want to bake in a separate pan because the heat will burst some of the tomatoes, causing juices to spill. You don’t want a lot of juices on your dip, so roast separately.)
- Place the artichoke dip and tomatoes in the preheated oven. Roast for 20-25 minutes until cheese on the artichoke dip is bubbling and golden brown and the cherry tomatoes are bursting.
- Let it cool for 10-15 minutes and enjoy warm with toasted baguette slices or crunchy pita chips!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Cuisine: American