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Kerrygold Cheddar-Artichoke Dip

(Makes 15-20 servings)

Cream Cheese – 16 ounces, softened

Kerrygold Dubliner Cheese – 1 cup, shredded

Sour Cream – 1/2 cup

Parmesan Cheese – 1/4 cup, shredded

Black Pepper – 1/4 teaspoon, freshly ground

Italian Seasoning – 1 Tablespoon, dried

Garlic – 1 Tablespoon, granulated

Green Chiles – 7 ounces can, drained and diced

Artichoke Hearts – 13.75 ounces, drained and chopped

Spinach – 5 ounces, frozen, chopped, drained and squeezed

Mozzarella Cheese – 1/2 cup, shredded

  • Preheat oven to 350 degrees.
  • Spray 9” X 13” baking dish with vegetable shortening.
  • In a large mixing bowl, mix cream cheese, shredded Kerrygold Dubliner, sour cream, Parmesan cheese, freshly ground black pepper, Italian seasoning and granulated garlic. Mix at medium speed until creamy.
  • Add diced green chiles, chopped artichokes and chopped spinach and mix by hand until blended.
  • Spread evenly on greased baking dish.
  • Sprinkle with mozzarella cheese.
  • Bake in preheated oven for about 30 minutes or until bubbly and light brown on top.
  • Let sit for 10 minutes before serving.
  • Using a large platter, place Kerrygold Spinach & Artichoke Dip in the middle and arrange fresh baguette slices, bagel chips, tortillas, crackers or any combination of these around the warm dip.

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