Buca di Beppo's Artichoke Spinach Dip

Buca di Beppo’s Artichoke Spinach Dip

4 ounces artichokes hearts, chopped
2 ounces frozen chopped spinach
2 ounces shredded Asiago cheese
2 ounces shredded Fontina cheese
1/2 teaspoon freshly ground black pepper
2 teaspoons minced garlic
1/2 cup whipping cream
1 tablespoon bread crumbs
Tortilla chips

  1. Heat oven to 500 F. Pat artichokes dry. Thoroughly squeeze excess water
    out of the thawed spinach.

  2. Combine artichokes, spinach, cheeses, pepper, garlic and cream in a large
    bowl, mixing well. Place mixture in a terra cotta baking dish. Cover dish
    with plastic wrap and poke 2 holes in the plastic for ventilation. Microwave
    on high 1 1/2 minutes

  3. Remove plastic wrap from dish and top mixture with bread crumbs. Bake in
    500°F oven 8 minutes, or until the top is toasted brown and dip is bubbling

  4. Remove from oven. Let sit 5 minutes. Transfer dish to a serving plate.
    Surround with tortilla chips.