Panko Crusted Spinach and Artichoke Dip
Blue Ribbon Recipe
The mix of panko, spinach and artichokes make this one tasty recipe. And the addition of white beans is unusual - but tasty. This is great to serve for the big game, but I plan on making this one for every party!
I used 15 oz can of beans and a 14 oz can of artichokes, and made sure to drain both of them. The Test Kitchen
1 pkgfrozen chopped spinach
1 can(s)artichoke hearts, canned
1 can(s)white beans
2 clovegarlic, minced
1 ccream cheese
2 casiago cheese, grated
3/4 csour cream
1/2 cmayonnaise (use the good stuff!)
1 tsplemon rind, grated
1 pinchsalt and pepper
3 Tbsppanko bread crumbs
How to Make Panko Crusted Spinach and Artichoke Dip
- Start by defrosting and straining the spinach by squeezing as much of the water out of the spinach. Combine the drained spinach with the grated cheese and chopped artichoke hearts.
- Place the beans, drained spinach and artichoke hearts in a food processor and pulse together until well combined, don't over mix! Then mix with the remaining ingredients except for the panko bread crumbs. Lightly grease or spray a 2 quart baking dish then fold in the mixture. Top with panko bread crumbs and bake in a pre-heated 375 degree oven uncovered for 25 minutes.
- Serve immediately with pita chips, crackers or crostini, enjoy!! :)