Hot 3 Cheese Spinach and Artichoke Dip

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IngredientsDips Artichoke Spinach 3 cheese

  • 2 ½ cups fresh baby spinach, shredded
  • 1 teaspoon butter of olive oil
  • 3 cloves garlic, minced
  • 1 cup ricotta cheese
  • 1 package cream cheese
  • 1 ½ cup chopped artichoke hearts
  • 1 cup shredded provolone cheese
  • 1 roasted red pepper (garnish)
  • Salt and pepper to taste
  • Paprika (optional)


  1. In a skillet, sauté minced garlic 3 – 4 minutes over medium heat.  Do not brown.
  2. Add washed shreds of baby spinach and saute only until wilted but still a bright green (about 2 minutes) stirring to cook evenly.
  3. Remove pan from heat and stir in ricotta cheese and cream cheese, mixing well, add artichoke hearts.  Use artichoke hearts from a jar, drained, or frozen if available.  If using fresh artichoke hearts, steam until tender before using.  Stir in salt and pepper to taste.
  4. Spread mixture in a shallow baking dish and sprinkle with a thin layer of shredded provolone cheese.  Garnish with a light sprinkling of paprika across the center for decoration.
  5. Set baking dish on the center shelf of the oven and set oven to broil.  Bake until cheese has melted and top is bubbly with light browned edges.  Remove and allow to cool.  Garnish center with a roasted red pepper cut into slices to resemble a flower for contrast.
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