Beet Green & Artichoke Dip
A spin on a creamy spinach and artichoke dip using beet greens in place of spinach. Great for make ahead snack for yourself or to feed a crowd at a party.
Servings: 1 cup
Ingredients
- 8 oz. cream cheese, room temperature (about 3/4 of a brick)
- 1/4 cup sour cream
- 1/4 cup mayo
- 1 clove garlic, minced (1 tsp)
- 1/4 cup shredded parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 14 oz. can artichoke hearts, drained and diced
- 6 oz. beet greens, chopped - about 1 cup, packed (or substitute for frozen spinach, thawed and drained)
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 350F (176C).
- In a large mixing bowl, mix together all the ingredients except the artichoke hearts and beet greens.
- Add the chopped artichoke hearts and beet greens and mix to combine.
- Pour the mixture into a small oven proof dish and bake for 20 minutes.
- It should start to turn golden on top. If not, broil for 1-2 minutes to get the top golden and melty.
- Serve warm with tortilla chips or sliced baguette.
Notes
This dip is great to make ahead and then heat when you want to serve. Just keep it in the fridge, then about 30 minutes before you want to bake, take it out to come to room temperature and then bake.
The cooked dip will keep well for up to a week in the fridge. Just reheat in the microwave before serving. Great to make ahead and snack on throughout the week.