Ingredients
6
6 servings
- •4 tablespoons salted butter, divided
- •2 cloves garlic, minced
- •10 cups fresh spinach
- •1 cup artichoke heart, chopped
- •1 cup shredded sharp white cheddar cheese
- •1 cup fresh mozzarella cheese, torn
- •8 oz cream cheese
- •1 cup sour cream
- •15 oz pure pumpkin purée
- •kosher salt, to taste
- •freshly ground black pepper, to taste
- •1 baguette, sliced, for serving
Instructions
- Preheat the oven to 450°F (230°C).
- Melt the butter in a medium oven-safe pot over medium heat. Add the garlic and sauté for about 2 minutes, until the butter and garlic are golden brown. Add the spinach and sauté until completely wilted, about 3 minutes. Add the artichoke hearts and sauté for another minute, or until the moisture has reduced by half.
- Add the cheddar and mozzarella cheeses and stir until completely melted, about 2 minutes. Add the cream cheese and stir until melted and fully incorporated, about 1 minute.
- Add the sour cream and pumpkin purée and mix until smooth and creamy. Season with salt and pepper to taste.
- Transfer the dip to the oven and bake, uncovered, for 15–20 minutes, or until bubbling and golden brown.
- Serve immediately with sliced baguette for dipping.
- Enjoy!
Nutritional Facts
Per 6 servings
- Calories: 618
- Carbohydrate: 41g
- Fat: 39g
- Fiber: 6g
- Protein: 26g
- Sugar: 7g
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