IngredientsServes 12 (approximately)
¼ cup (60 ml) unsalted butter
½ cup (125 ml) chopped onion
½ cup (125 ml) chopped red pepper
4 garlic cloves, minced
10 oz (283 g) frozen chopped spinach, thawed and drained
1 × 14 oz (398 ml) canned artichoke hearts, drained and chopped
1 cup (250 ml) sour cream
4 oz (125 g) cream cheese, at room temperature
1 cup (250 ml) shredded partly-skim mozzarella cheese
⅔ cups (150 ml) grated Parmesan
1 tsp (5 ml) hot sauce (optional)
salt and freshly ground pepper, to taste
marble rye toast points, crackers or sliced vegetables, to serve
- Preheat oven to 350 F (180 C).
- In a large frying pan, melt butter over medium heat. Add onion, red pepper and garlic. Cook, stirring occasionally, until onions are softened, about 5 minutes.
- In a large bowl, stir together spinach, artichokes, onion mixture, sour cream, cream cheese, mozzarella, Parmesan and hot sauce (if using) until well combined. Season to taste with salt and pepper. Transfer to an ovenproof dish and bake until cheese is melted, about 25 minutes. Serve while warm with rye toast points, crackers or vegetables.