Ingredients

10 Servings

Produce

  • Fresh Oregano 1 Tbsp

  • Garlic Cloves 12

  • Yellow Onion 1

  • Spinach 5 oz

  • Russet Potatoes 2

Spices

  • Kosher Salt 4 tsp

Dairy & Eggs

  • Monterey Jack Cheese 10 oz

  • Heavy Cream 1 1/2 cups

Pantry

  • Extra Virgin Olive Oil 2 Tbsp

  • Black Pepper 1/2 tsp

Canned/Bottled Goods

  • Vegetable Stock 2 cups

  • Marinated Artichoke Heart 3/4 lb

Preparation

  1. Prepare Potatoes & Onions

    Prepare potatoes and onions.

    • 2, peeled, diced Russet Potatoes
    • 1, chopped Yellow Onion
  2. Cook Potatoes & Onion

    Place potatoes and onions in a pot with rest of the ingredients. Bring to a boil and let simmer over medium-low heat for 20 minutes or until potatoes are fork tender.

    • 2 cups Vegetable Stock
    • 1 1/2 cups Heavy Cream
    • 6, peeled Garlic Cloves
    • 1 Tbsp Kosher Salt
  3. Cook Spinach & Artichoke

    Heat oil in a skillet over medium-high heat. Sauté garlic together with oregano for 1 minute until soft. Add artichoke hearts and 1 tablespoon of reserved liquid. Cook for 5 minutes. Add spinach and stir until spinach has cooked down.

    • 2 Tbsp Extra Virgin Olive Oil
    • 6, sliced Garlic Cloves
    • 1 Tbsp, leaves picked Fresh Oregano
    • 3/4 lb, reserve liquid Marinated Artichoke Heart
    • 5 oz Spinach
  4. Create Dip

    Add potato and onion mixture to blender and blend until smooth. Add cheese and 3/4 (reservering rest for garnish) of the spinach and artichoke mixture to blender. Blend until smooth. Season with salt and pepper. Blend until well incorporated.

    • 1/2 lb, shredded Monterey Jack Cheese
    • 1 tsp Kosher Salt
    • 1/2 tsp Black Pepper
  5. Serve

    Spoon dip into a bowl and top with cheese and remaining spinach and artichoke mixture. Garnish with olive oil if desired. Serve with crostini or your favorite chips.

    • 2 oz, shredded Monterey Jack Cheese

Nutrition

  Amount per
serving
Daily value percentage
Calories 250 kcal  
Total Fat 17 g 22%
Total Saturated Fat 10 g 51%
Unsaturated Fat 7 g  
Cholesterol 45 mg 16%
Sodium 1230 mg 50%
Total Carbohydrate 12 g 4%
Good Source: Fiber 2 g 6%
Sugars Total 2 g  
Excellent Source: Protein 10 g 21%
Good Source: Vitamin C 8 mg 8%
Excellent Source: Calcium 257 mg 20%
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By Innit Culinary Team