Pass the app! Impress your friends with our creamy Spinach Artichoke Dip this holiday season. Made with Belfonte Heavy Whipping Cream, this dish will have your guests fighting over the last scoop.
2 cartons chopped spinach, frozen
1 medium onion, chopped
3 garlic cloves, minced
1 (14 oz) can or jar artichoke hearts, drained and chopped
1/2 cup butter
8 oz cream cheese, softened
3/4 cup Belfonte Heavy Whipping Cream
8 oz Monterey Jack cheese, shredded
4 oz Swiss Cheese, shredded
4 oz mozzarella cheese, shredded
Salt & Pepper
5 oz fresh Parmesan cheese flakes
Preheat oven to 350*. Cook spinach according to package and drain thoroughly. Set aside. In large skillet, melt butter and saute onion until translucent. Add garlic and saute for 30 seconds. Stir in spinach and artichokes. In large bowl, whip cream cheese and Belfonte Heavy Whipping Cream until smooth and whipped texture. Add spinach mix to the bowl along with the Monterey Jack, Swiss and Mozzarella cheeses, adding salt and pepper for flavor. Add to oven safe baking dish and sprinkle with Parmesan flakes Bake for 20-25 minutes or until bubbling. Serve with chips, veggies and pita.