Artichoke Spinach Dip with Eggplant Chips

Artichoke Spinach Dip with Eggplant Chips

This hot dip is perfect for a fall get together with family and friends! Drop by 173 Brookfield Road today to get your ingredients!

Artichoke Spinach Dip


  • 1 Bag of Spinach (1/2 LB)

  • 3 Large Artichoke Hearts

  • 3 Cloves of Garlic, Roasted

  • 1 Block of Cream Cheese

  • 1 Cup of Sour Cream

  • 1 TBSP Mayonaise

  • 1 TSP Pepper

  • 1 Cup of Mozzarella Cheese (Save half for spreading over top)


  1. Preheat Oven to 350, wrap garlic in tin foil and roast garlic for 30 minutes.

  2. In a large pot, boil the artichokes for 30 minutes.

  3. Wash and chop the spinach and set aside in a bowl.

  4. Remove artichokes from the pot and let cool. When cooled, remove all of the leaves and add the heart to a food processor along with the roasted garlic. Pulse until chopped finely.

  5. Add all ingredients to the spinach and mix well.

  6. Transfer to a glass baking dish and bake for 25 minutes.

Eggplant Chips:


  • 3 Large Eggplant

  • 1 TSP Pepper


  1. Preheat oven to 350

  2. Slice eggplant as thin as possible and lay on a parchment paper lined baking sheet.

  3. Sprinkle with pepper and bake for 30-40 minutes.


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