Monday, March 28, 2011

Spinach & Artichoke Cheeseball

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One of the most requested dips I make at family get togethers is my Spinach & Artichoke dip. It's warm, cheesy and addictive, especially with warm slices of bread or toasted crostini. But rather than bringing the same dip served the same way, I wanted to switch things up a bit. This time around I made a Spinach & Artichoke Cheeseball that was definitely a bit hit at my Chicago Deep Dish Pizza Showdown party. It's all the deliciousness of a spinach and artichoke dip all rolled up in a ball - literally!

As one might assume, this Spinach & Artichoke Cheeseball has both spinach and artichoke. To hold it together, a mixture of cream cheese, mozzarella cheese and Parmesan cheese makes this a definitely cheeseball. But the secret, in my opinion, is the dry ranch dressing mix. It brings a subtle ranch flavor that really goes well with all the other ingredients.

Spinach & Artichoke Cheeseball
recipe adapted from AllRecipes

2 (8 ounce) packages cream cheese
1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
1/4 cup shredded mozzarella cheese
3/4 cup shredded Parmesan cheese, divided
1 (4 ounce) can artichoke hearts, drained and chopped
2 teaspoons minced garlic
1 tablespoon dry ranch salad dressing mix


In a large bowl, combine the cream cheese, spinach, mozzarella cheese, 1/4 cup of Parmesan cheese, artichokes, garlic and Ranch dressing mix. Mix together with clean hands until well blended. Form into a ball or log and coat in the remaining 1/2 cup Parmesan cheese. Chill for at least 1 hour. Place on a serving plate and serve with crackers and/or vegetable crudités.

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