If you’re hosting a party or need a dish for the holiday potluck, Chef Billy Benson’s Three Cheese Spinach & Artichoke Dip is a guaranteed crowd pleaser. It pairs well with a glass of crisp, fruity Pinot Grigio and we serve it at our Terrace Restaurant with gluten free corn chips. It’s become one of our most popular appetizers.

Three Cheese Spinach and Artichoke

Ingredients
½               Medium Vidalia Onion, peeled, minced
2 cloves      Garlic, peeled, minced
2                Artichoke Hearts, finely chopped
2 tbsp         Grapeseed oil
225 g          Cream Cheese
100 g          Goat Cheese, crumbled
50 g            Parmesean Cheese, grated (½ oz extra for serving)
125 g          Spinach, sautéed
1 tsp           Salt
1 tsp           Ground Black Pepper

Directions
In a large sauté pan, heat 1 tbsp grapeseed oil and add spinach. Sauté until tender and wilted. Set aside. In a large saucepan, heat remaining grapeseed oil and combine onion, garlic and artichoke. Cook on low heat until softened. Add cheeses and heat, stirring often until cheese is melted and smooth. Add sautéed spinach and mix well. Remove from heat and season to taste with salt and ground black pepper.

Serving
Preheat oven to 400F. Fill a 5oz ramekin with 3.5 oz of Spinach Dip and garnish with ½ oz of grated Parmesan. Place the ramekin on a baking sheet and bake in oven for 5 minutes, or until cheese is melted and bubbling. Remove from oven and place on a plate. Serve with coloured gluten free corn chips or crostini.