Spinach and Artichoke Dip - Spread for Toasted French Bread or Tortilla Chip Dip - PoorMansGourmet

Boil water and add spinach leaves.

Strain the spinach to remove hot water and let it rest.

Pour out the juice from the marinated artichoke hearts.

Soften cream cheese over a burner.

Add half of the artichoke hearts and half of the spinach to the cream cheese.

Add clam juice, freshly grated Parmesan cheese, olive oil, black pepper, lemon juice, and Mrs. Dash seasoning.

Blend the mixture until well incorporated and the spinach is chopped finely.

Add the remaining artichoke hearts and spinach to the mixture and blend again.

Cut the French loaf and toast it on a rack.

Serve the dip in a bowl.

Optionally, add mozzarella cheese on top and broil until melted, then add fresh tomato and basil.

Serve with white corn tortilla chips.

Equipment Needed

Spice Level:

Dietary