I've been eating a version of this spread for so long and never seem to tire of it. It seems to appear at holiday parties, backyard barbecues, and most definitely at Super Bowl Parties. It wasn't until a few years back did I realize just how decadent this favorite could be. Thanks to a Book Club meeting, one of our members showed up with this old standby. We all dug in, and our eyes lit up. Our friend had added copious amounts of Jarlsberg to her artichoke dip, and our taste buds were forever spoiled. Thanks to this friend, I now do the same and added spinach, shallots, and smoked paprika to the mix. This Baked Cheesy Spinach-Artichoke Spread is as good as it gets.
Ingredients for Baked Cheesy Spinach-Artichoke Spread:
1 pound Jarlsberg, a little less is fine, grated
2/3 cup mayonnaise
2 cans of artichoke hearts, drained, dried and chopped
1 10-ounce package of frozen chopped spinach, defrosted and squeezed dry
4 cloves of garlic, minced
1 shallot, finely chopped
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/8 teaspoon smoked paprika
Time-Saving Tips: Prepare the spread up to two days in advance and store in the refrigerator. Remove from the refrigerator an hour before baking. This recipe makes quite a bit sometimes I freeze half of it uncooked to use at another time.
Let's see what we need.
We're ready to cook.
Prepare all of the ingredients, so they are ready for you. Toss the cheese and spices in a bowl. Then stir in the artichoke hearts and the chopped spinach and then add the mayonnaise.
Once the ingredients are thoroughly mixed, store in the refrigerator until you're ready to bake the spread. Or transfer the mixture into a glass baking dish and bake in a preheated 350-degree oven until the edges are bubbling and the top gets slightly golden.
It's ready! Baked Cheesy Spinach-Artichoke Spread is warm, cheesy, and delicious. This spread is always the first snack to disappear when we have company. And after you taste it, you'll know why.
Enjoy!
Baked Cheesy Spinach-Artichoke Spread:
1 pound Jarlsberg, a little less is fine, grated
2/3 cup mayonnaise
2 cans of artichoke hearts, drained, dried and chopped
1 10-ounce package of frozen chopped spinach, defrosted and squeezed dry
4 cloves of garlic, minced
1 shallot, finely chopped
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/8 teaspoon smoked paprika
Prepare all of the ingredients, so they are ready for you. Toss the cheese and spices in a bowl. Then stir in the artichoke hearts and the chopped spinach and then add the mayonnaise.
Once the ingredients are thoroughly mixed, store in the refrigerator until you're ready to bake the spread. Or transfer the mixture into a glass baking dish and bake in a preheated 350-degree oven until the edges are bubbling and the top gets slightly golden.
Time-Saving Tips: Prepare the spread up to two days in advance and store i the refrigerator. Remove from the refrigerator and hour before baking. This recipe makes quite a bit sometimes I freeze half of it uncooked to use at another time.
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