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Spinach and Artichoke Dip

Chef Chris Coombs
  • 30 minutes
  • Serves

INGREDIENTS

1/2 cup

Baby artichoke hearts

8 oz

Baby spinach

2 cloves

Garlic

1/2

Lemon, Zest of

1 tsp

Thyme, fresh

1 dash

Hot sauce

1/4 cup

Mayonnaise

1/2 tsp

Black pepper, ground

1/2 tsp

Kosher salt

1 tsp

Paprika

2 tsp

Canola oil

1

Pita chips or toasted baguette

4 oz

Cream cheese

1/4 cup

Hood heavy cream

1/4 cup

Mozzarella

3/8 cup

Parmesan cheese

2 tbsp

Water