Spinach and Artichoke Dip
Yield - 2 Hotel Pans or about 3 gallons
64 OZ CAN MARINATED ARTICHOKE HEARTS
1/4 LB BUTTER
1 - #10 CAN STEMS AND PIECES CANNED MUSHROOMS (drained)
1 LB FETA CHEESE (Crumbled)
2 CUPS FRESHLY GRATED PARMESAN CHEESE
4 LBS GRATED MOZZARELLA CHEESE
2 TSP WHITE PEPPER
1 TBSP RED PEPPER FLAKES
3/4 CUP MINCED GARLIC
2 LBS FRESH SPINACH LEAFS (Coarsely Chopped)
2 CUPS PLAIN BREAD CRUMBS
1/4 CUP BUTTER (Melted)
Drain the can of artichoke hearts and reserve the juice, chop the hearts into 1/2 pieces. Use a large stainless steel mixing bowl and combine the hearts, butter, mushrooms, cheeses, peppers, and minced garlic. Mix well.
Use a large skillet and gently wilt the fresh spinach leafs with the reserved artichoke marinade. Fold in the wilted spinach to the mixing bowl. Then use the bread crumbs to combine all ingredients as to absorb any juices and oils.
Butter two - 2 inch hotel pans and divide the dip evenly between the pans.
Refrigerate for at least 4 hours.
Preheat oven to 350F and bake for 25 minutes.
Serve in a chafer with only one wick to keep the dip warm. Choose your favorite crackers, bagel chips, Sociables, pita breads for dipping.
Chef's Notes: This is the recipe that I used for the Florida State's Alpha Epsilon Pi 2007 Fraternity Formal that they held in New Orleans! Those dudes can party!!
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: May 27, 2009.