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Andouille Artichoke and Spinach Dip
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Brief Description
A spicy artichoke and spinach dip with andouille sausage.
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Main Ingredient
andouille sausage
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Category: Hot dips
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Cuisine: American
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Prep Time: 15 min(s)
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Cook Time: 40 min(s)
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Recipe Type: Public
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Source:
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Tags:
Breakfast/Brunch Family Holidays Quick & Easy Make-Ahead Party Large groups Tailgating Baby Shower
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Notes:
Substitute crab meat for the andouille sausage for a less spicy version. You can make this a couple of days ahead, except don't top with grated cheeses, and store in fridge until ready to use. Remove from fridge and let come to room temp for about 45 minutes before topping with cheese and baking.
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Posted By: chefziggy
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Posted On: Oct 11, 2012
Number of Servings:
Ingredients:
- 1 packages - frozen chopped spinach 10 oz.
- 2 cans - artichoke hearts 13.75 ounces
- 1 pounds - ground Andouille sausage
- 1/2 cups - mayonnaise
- 1/2 cups - cream cheese
- 2 tablespoons - creole or Dijon mustard
- 1 cups - freshly grated Parmesan
- 1 cups - grated pepper jack cheese
Directions:
Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick spray.
Spray medium size sauté pan with nonstick spray, over medium heat brown sausage. Drain and set aside.
Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop in a food processor.
Combine all the ingredients except the jack cheese in a large bowl. Stir well. Scrape into the prepared casserole dish and sprinkle the jack cheese on top. Bake for 30 minutes or until cheese is lightly brown and melted on top.
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