Empty My Fridge
Pumpkin Spinach Artichoke Dip
Zutaten
- Butter4 EL
- Garlic · minced2 Zehen
- Spinach10 Tassen
- Artichoke · chopped1 Tasse
- Cheddar · shredded1 Tasse
- Mozzarella1 Tasse
- Cream cheese8 oz
- Sour cream1 Tasse
- Pumpkin15 oz
- Saltnach Geschmack
- Black pepper · groundnach Geschmack
- Baguette · sliced1
Zubereitung
- Preheat the oven to 450°F (230°C).
- Melt 4 tablespoons of the butter in an oven-safe pot over medium heat. Add the garlic and sauté about 2 minutes, until golden brown.
- Add the spinach and sauté about 3 minutes, until completely wilted. Add the artichoke hearts and sauté another minute, until the moisture has reduced by half.
- Add the cheddar and mozzarella and stir about 2 minutes, until completely melted. Add the cream cheese and stir about 1 minute, until melted and fully incorporated.
- Stir in the sour cream and pumpkin purée until smooth and creamy. Season with salt and pepper to taste.
- Bake the dip uncovered for 15–20 minutes, until bubbling and golden brown.
Zusammengefasst aus dem Video von Tasty. Schau es dir für die Details an.
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KnoblauchKäseBrotFrischkäseMozzarellaSpinatSaure SahneCheddar
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