Empty My Fridge
Pumpkin Spinach Artichoke Dip
Ingredientes
- Butter4 colheres de sopa
- Garlic · minced2 dentes
- Spinach10 xícaras
- Artichoke · chopped1 xícara
- Queijo cheddar · shredded1 xícara
- Mozzarella cheese1 xícara
- Cream cheese8 oz
- Sour cream1 xícara
- Pumpkin15 oz
- Salta gosto
- Black pepper · grounda gosto
- Baguette · sliced1
Modo de preparo
- 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.
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Mais receitas com
AlhoQueijoPãoCream cheeseMuçarelaEspinafreCreme azedoQueijo cheddar
Cozinhe com o que tem na geladeira
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