ADVERTISEMENT

Baked Artichoke Mozzarella Dip

Baked Artichoke Mozzarella Dip
Prep Time
10 min
Cook Time
15 min
Yields
8 servings

Tips: Try adding other intensely flavoured ingredients to this recipe, like sundried tomatoes or olives. For a different twist try this recipe with other hard cheeses like cheddar or Swiss.

Courtesy of CookWithCampbells.ca™

ADVERTISEMENT

ingredients

1
Tbsp (15 mL) canola oil
1
leek, chopped
1
Tbsp (15 mL) garlic, minced
1
can (14 oz/400 g) artichokes, rinsed and quartered
½
tsp (1 mL) chili powder
½
tsp (1 mL) black pepper
½
carton (240 mL) CAMPBELL'S® Stock First™ Cream Stock
1
cup (250 mL) shredded mozzarella cheese
1
cup (250 mL) fresh spinach, chopped, packed
4
Tbsp (60 mL) Parmesan cheese
1
loaf pumpernickel bread
ADVERTISEMENT

directions

Step 1

Warm oil in a heavy bottom sauce pan over medium heat, sauté leeks for 2 minutes, add garlic, saute 1 minute more, add artichokes, spices and stock and gently simmer for 5 minutes over medium-high heat.

Step 2

Gradually stir in mozzarella cheese a ¼ cup at a time, until smooth and velvety. Stir in spinach and 2 tbsp. parmesan cheese.

Step 3

Transfer to a small oven-proof casserole dish (approximately 24 oz /709 mL) and sprinkle with remaining 2 tbsp. of parmesan cheese. Broil for 3-4 minutes to brown top of mixture, watch carefully.

Step 4

Serve with toasted pumpernickel bread cut into strips for dipping.

Rate Recipe

My rating for Baked Artichoke Mozzarella Dip
ADVERTISEMENT