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Spinach, Olive and Artichoke Dip

Nancy Fuller
  • 60 minutes
  • Serves 8

INGREDIENTS

1 14 ounce can

Artichoke hearts

1 clove

Garlic

10 oz

Spinach, frozen dry

1/2 cup

Green olives, pitted

12

Dough

1

Kosher salt and freshly ground black pepper

1/4 tsp

Nutmeg, grated

3 tbsp

Butter, unsalted

8 oz

Cream cheese

1/2 cup

Mozzarella, grated

1 cup

Parmesan, grated

1/2 cup

Pecorino romano, grated

1/2 cup

Sour cream