Light Creamy Swiss
Popeye’s Artichoke Dip
Artichoke and Spinach dip
1) Saute’ the Olive Oil and the Garlic until lightly browned and fragrant.
2) In a food processor, combine the Spinach, Artichoke Hearts, Garlic, Water Chestnuts and Red Pepper. Mix well and add the Ricotta, Swiss, Parmesan, and Mozzarella and mix well. Optionally, reserve some of the Mozzarella or Parmesan to use as a topping. Put in a 7X11 baking dish.
3) Preheat the oven to 400F and bake for 15-20 minutes or until cheese is starting to bubble and turn to a golden brown. Optionally, place contents in a small slow cooker. I used this way so that the dip stayed warm and the cheeses don’t harden and make it impossible to dip.