Tuscan Spinach Dip copycat T.G.I Friday

Updated: Mar 5

10 oz pkg. frozen chopped spinach, thawed

6.5 oz jar artichoke hearts, rinsed and chopped

extra virgin olive oil

1 tbsp diced onion

1 tbsp diced red bell pepper

2 cloves garlic, minced

4 oz cream cheese, softened

½ cup shredded Parmesan cheese

¼ cup shredded Romano cheese

1/3 cup heavy cream

¼ tsp salt

1/8 tsp ground black pepper

2 dashes hot sauce


Garnish


Diced tomato

Shredded Parmesan cheese

Minced parsley


Sauté the onion and red bell pepper in a small amount of olive oil until the onion is almost translucent. Add garlic and sauté about 30 minutes, stirring constantly. Remove from the heat and set aside.


Squeeze the excess water from the thawed spinach. In a saucepan, combine the heavy cream, salt and pepper. Add the sautéed onion mixture and the spinach and heat over very low heat.


Cut the cream cheese in cubes and add to the saucepan. Stir until smooth. Add the Parmesan and Romano cheese and stir to combine.


Place the chopped artichokes in a small microwaveable bowl and microwave on high just until warm. Drain and add to the saucepan.


Add the hot sauce. Heat the mixture until hot.


Place the mixture in a serving bowl and garnish with shr


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