does anyone have the recipe for spinach and cheese dip with artichoke hearts and shallots, garlic and cheeses?
October 7th, 2009 by admin | Filed in Restaurant Recipes
i had this in the States at a restaurant called "cheesecake factory" and it was Absolutely to die for! served warm with tortilla chips and salsa and creme Fraiche…want to make it at home
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Tags: Artichoke Hearts, Cheesecake Factory, Cheeses, chips and salsa, Creme Fraiche, garlic, Spinach And Cheese Dip, Spinach Dip, tortilla chips
The "Cheesecake Factory" does indeed have fabulous food, but you can make this easily at home as well. Here’s a basic Spinach and Artichoke Dip, that you can easily turn into the one that you had before. Just add the Shallots (small dice, (same amount as the garlic), suggest to saute them with the garlic in a touch a butter first) and I personally like to hand crush my artichokes as apposed to pulsing them, it makes it chunkier that way, but you can put them into the Food Processor, if you like that consistency better. I make this basic recipe at work every week for our dip, but I love the Shallots in this. I also love baked tortilla chips, they are thicker and hold the weight of the dip better and are less expensive than buying the bagged kind, plus you can season them as you like when baking them. Anyways, I hope this recipe helps you out, if you can’t find the Authentic "Cheesecake Factory" Dip.
Hot Artichoke Spinach Dip
INGREDIENTS
1 (14 ounce) can artichoke hearts, drained
1/3 cup grated Romano cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon minced garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/3 cup heavy cream
1/2 cup sour cream
1 cup shredded mozzarella cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
In a blender or food processor, place artichoke hearts, Romano cheese, Parmesan cheese and garlic . Pulse until chopped, but not ground. Set aside.
In a medium bowl, mix together spinach, heavy cream, sour cream and mozzarella cheese. Stir in artichoke mixture. Spoon into prepared baking dish.
Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and bubbly.
I don’t know if this is going to be an exact replica, but I get raves for this:
1 brick cream cheese or light cream cheese at room temperature
1 tub sour cream
1 small to medium shallot, finely minced
1-2 cloves garlic, finely minced
1 pound frozen spinach, thawed, drained and squeezed dry
1 can artichoke hearts, trimmed and chopped, or 1 can artichoke bottoms, chopped
salt and pepper to taste
I put mine in a bread bowl (a round loaf of bread with the top sliced off, and the insides removed leaving about 1 inch on sides and bottom, then reserve the bread "guts" for dipping. Put bread "lid" on and wrap in foil), but if you prefer, you can oil a casserole dish and bake at 350 degrees for about 1/2 hour. Hope you enjoy.
1 cup mayonnaise
1 cup parm cheese
cooked drained spinach
chopped artichokes cooked in garlic, butter and shallots
Pour into a pan, bake at 350 for 40 minutes until brown and bubbly
Hi there,
This recipe is so delicious, I am constantly asked for the recipe. (A caterer once even demanded the recipe!)
I originally found the recipe on Allrecipes but have tweaked it over time. The title of the recipe, however, is the same as it was on Allrecipes.
Artichoke & Spinach Dip Restaurant Style
4 cloves garlic
1 (10 ounce) package frozen chopped
spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained
and chopped
1 (10 ounce) container Alfredo-style pasta sauce
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1 (8 ounce) package cream cheese, softened
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins. 3. In a large bowl, mix together the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese. When well mixed, transfer to an 8 x 8 inch baking dish.
4. Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.
Hope you enjoy it!