1 (15 ounce) can artichoke hearts, drain and cut
1 cup fresh spinach
2 large shallots, minced
1 teaspoon minced garlic
2 tablespoons butter
2 tablespoons flour
1 cup asiago cheese
1 cup milk
1⁄4 cup roasted pine nuts
In a casserole dish add artichoke hearts, spinach, shallots and garlic.
In a pan melt the butter,then add the flour, whisk for about 2 minutes.
Then add the milk and cheese, continue stirring, (low heat).
When cheese is melted pour over artichokes.
Add pine nuts on top of cheese.
Bake 20 minutes at approx 350°F.
1 cup shredded Asiago cheese OR Parmesan cheese
1 cup shredded Monterey Jack cheese
1 cup real mayonnaise
1/2 cup real butter – softened
2 cloves garlic – peeled, minced fine
1 loaf French bread – cut in half lengthwise
1 bunch green onions – root and green ends trimmed, chopped
In a bowl, stir together cheeses, mayonnaise, butter, and garlic until thoroughly mixed.
Spread prepared mixture evenly over the cut side of each bread loaf half.
Sprinkle onions evenly over cheese mixture.
Place bread, spread side up, on a cookie sheet or aluminum foil, and then bake in a 350 degree oven for 7 minutes.
Turn oven setting to broil and broil for 3 minutes.
Break or slice bread into serving-size pieces and serve.
1 (14 ounce) can artichokes, quartered
1 cup spinach, blanched or frozen
8 oz package cream cheese
1/2 cup mayonnaise
1 teaspoon lemon juice
1/2 cup asiago cheese, shredded
salt and pepper
shred or chop blanched or frozen spinach in a blender or food processor.
chop artichoke hearts into quarters if they are larger than a thumb.
mix everything together in a medium sized bowl.
add salt, pepper to your taste.
add more shredded cheese to your taste.
best made a day ahead of time to let flavors meld together.
10 ounces frozen spinach, thawed and thoroughly drained
8 ounces artichoke hearts, chopped
1 cup shredded parmesan cheese
1/2 cup shredded asiago cheese
8 ounces cream cheese, softened
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons horseradish sauce
2 teaspoons lemon pepper seasoning
Blend together cream cheese, mayo, lemon-pepper, sourcream and horseradish sauce until smooth.
Add 1/2 cup of parmesan, 1/2 cup asiago, spinach and artichokes and mix well.
Pour into 9×9 baking dish and top with remaining 1/2 cup of parmesan.
Bake at 350°F until lightly browned and bubbly. (about 30 min.).
Serve warm with baguette slices, tortilla chips, crackers, or toasted pita.