FOX19 - Spinach and Artichoke Dip from Radisson Hotel executive chef and restaurant director Anthony Roberts.
- 2 cups Parmesan cheese
- 1 cup shredder pepper jack cheese
- 1 (10 ounce) box frozen chopped spinach, thawed and drained of excess liquid
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 2⁄3 cup sour cream
- 1 cup cream cheese
- 1⁄3 cup mayonnaise
- 1 teaspoons crushed red peppers
Place items into a mixer, using the paddle attachment whip together for 3 minutes, or until desired smoothness.
This recipe is good to be used as a dip with fresh vegetables and pita bread, as a stuffing for vegetables or even a sauce for your favorite pizza.