Copycat Cheesecake Factory Warm Spinach Artichoke Dip

Name: Copycat Cheesecake Factory Warm Spinach Artichoke Dip (Elevated)
Total time: 1 h
Yield: 6-8 servings
Cuisine: Italian
Ingredients: 8 oz Fresh spinach-washed, stemmed, and roughly chopped; 14 oz Marinated artichoke hearts-drained and quartered; 8 oz Cream cheese-softened; 2 tbsp Crème fraîche; 1/2 cup Fontina cheese-shredded; 1/4 cup Parmesan cheese-finely grated; 1/4 cup Asiago cheese-grated; 4 cloves Garlic-minced; 1 tbsp Fresh thyme leaves; 1 tbsp Fresh parsley-chopped; 1/4 tsp Red pepper flakes; 1/4 tsp Black pepper; 1/4 tsp Salt; 2 oz Prosciutto-thinly sliced

⏱1h

👥6-8 servings

🔥350 cal

Medium

🍽️Italian

This luxurious dip features a blend of premium cheeses, fresh herbs, and a crispy prosciutto topping for an unforgettable appetizer. It's a sophisticated take on a classic.

8 oz Fresh spinach-washed, stemmed, and roughly chopped

14 oz Marinated artichoke hearts-drained and quartered

8 oz Cream cheese-softened

2 tbsp Crème fraîche

1/2 cup Fontina cheese-shredded

See all 14 ingredients ↓

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⏱1h

👥6-8 servings

🔥350 cal

Medium

🍽️Italian

This luxurious dip features a blend of premium cheeses, fresh herbs, and a crispy prosciutto topping for an unforgettable appetizer. It's a sophisticated take on a classic.

#Dip #Appetizer #Party #Gourmet #Sophisticated

Instructions

Preheat oven to 375°F (190°C).
Sauté the fresh Spinach in a pan with a little olive oil until wilted. Squeeze out any excess moisture.
In a large bowl, combine all Spinach, Artichokes, and Cheese Base ingredients.
Add all Flavorings to the bowl and mix well until everything is evenly combined.
Pour the mixture into a baking dish.
Bake for 20-25 minutes, or until bubbly and golden brown.
While the dip is baking, crisp the Prosciutto by baking it on a parchment-lined baking sheet at 375°F (190°C) for 5-7 minutes, or until crispy. Crumble the prosciutto.
Sprinkle the crumbled Prosciutto over the baked dip.
Serve warm with crusty bread, crostini, or vegetable crudités.

Ingredients

8 oz 227 g Fresh spinach-washed, stemmed, and roughly chopped
14 oz 397 g Marinated artichoke hearts-drained and quartered
8 oz 227 g Cream cheese-softened
2 tbsp 30 mL Crème fraîche
1/2 cup 113 g Fontina cheese-shredded
1/4 cup 57 g Parmesan cheese-finely grated
1/4 cup 57 g Asiago cheese-grated
4 cloves 12 g Garlic-minced
1 tbsp 15 mL Fresh thyme leaves
1 tbsp 15 mL Fresh parsley-chopped
1/4 tsp 1.25 mL Red pepper flakes
1/4 tsp 1.25 mL Black pepper
1/4 tsp 1.25 mL Salt
2 oz 57 g Prosciutto-thinly sliced

Equipment

9x13 inch baking dish
Large mixing bowl
Skillet
Baking sheet
Oven

Instructions

Preheat oven to 375°F (190°C).
Sauté the fresh Spinach in a pan with a little olive oil until wilted. Squeeze out any excess moisture.
In a large bowl, combine all Spinach, Artichokes, and Cheese Base ingredients.
Add all Flavorings to the bowl and mix well until everything is evenly combined.
Pour the mixture into a baking dish.
Bake for 20-25 minutes, or until bubbly and golden brown.
While the dip is baking, crisp the Prosciutto by baking it on a parchment-lined baking sheet at 375°F (190°C) for 5-7 minutes, or until crispy. Crumble the prosciutto.
Sprinkle the crumbled Prosciutto over the baked dip.
Serve warm with crusty bread, crostini, or vegetable crudités.