4 ounces jack cheese, grated
2 ounces Swiss cheese, grated
8 ounces Parmesan, grated
¾ cup artichoke hearts, drained and chopped
1 bunch (approximately 10 ounces) fresh spinach, washed, stemmed and chopped into 1 inch pieces
½ cup GF mayonnaise
½ cup of GF Alfredo sauce or yogurt 2 t. minced garlic cloves
½ t. black pepper
½ cup sun-dried tomatoes in oil or dried, diced
Combine cheeses in a large mixing bowl. Add chopped artichokes and spinach to the cheese mixture.
In a separate mixing bowl, combine the mayo, Alfredo sauce or yogurt, garlic and pepper. Mix until well-combined. Now pour the mayo mixture into the cheese-spinach mixture and stir. Fold in the sun-dried tomatoes.
2 ounces Swiss cheese, grated
8 ounces Parmesan, grated
¾ cup artichoke hearts, drained and chopped
1 bunch (approximately 10 ounces) fresh spinach, washed, stemmed and chopped into 1 inch pieces
½ cup GF mayonnaise
½ cup of GF Alfredo sauce or yogurt 2 t. minced garlic cloves
½ t. black pepper
½ cup sun-dried tomatoes in oil or dried, diced
Combine cheeses in a large mixing bowl. Add chopped artichokes and spinach to the cheese mixture.
In a separate mixing bowl, combine the mayo, Alfredo sauce or yogurt, garlic and pepper. Mix until well-combined. Now pour the mayo mixture into the cheese-spinach mixture and stir. Fold in the sun-dried tomatoes.
When ready to serve, heat the dip mixture over medium heat in a non-stick frying pan until hot and cheese is completely melted. (Can also be heated in the microwave.) Transfer to serving dish and serve with corn chips or toasted sliced GF French bread.
*Dip is pictured here with gluten free Crunchmaster Five Seed crackers.
Makes: Approximately 4-6 cups of dip.
Makes: Approximately 4-6 cups of dip.
This recipe is from my cookbook: Delicious! The Very Best of Gluten Free and Wheat Free Cooking
My cookbook is available at:
http://www.amazon.com/Delicious-Cooking-Collection-Celiacs-Sensitive/dp/0615305709/ref=sr_1_1?s=books&ie=UTF8&qid=1282852260&sr=1-
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