Prosciutto Artichoke Spinach Dip


Happy January! After doing the 12 cakes of December many of us were not ready for the fun to end. We decided to keep the gang together and pick a different theme for each month. With the Superbowl right around the corner we thought you could use some new dip ideas so “Dipping through January” was born. LOL 🙂

In my house we are Indianapolis Colts fans! I decided to make my dip a play off of Reggie Wayne’s name and call it “Reggiano Wayne” dip but I figure some would not know who Reggie Wayne is (gasp) . I used the play on his name for my inspiration. GO COLTS!

Preheat oven to 350 degrees.

1 cup cubed Fontina Cheese

1/2 cup chopped fresh spinach

1/2 cup chopped artichokes (packed in water)

1/2 cup diced prosciutto

1/2 cup mayonnaise

1/4 cup Fresh shredded Parmesan Reggiano for the top

1 bag of blue corn tortilla chips

In a medium bowl combine fontina,spinach, artichoke hearts and prosciutto. Add Mayonnaise and fold until incorporated.

Transfer to a 2 cup oven safe ramekin, top with Parmesan Reggiano and bake at 350 degrees for 20-25 minutes until bubbling and cheese is melted. Turn oven to broil for about 2 minutes to lightly brown the top. Remove from oven. Serve warm with blue corn tortilla chips. Enjoy and GO COLTS!! 🙂

1/13 Nettie Moore or Less Cooking Blog

1/14 Cydnee Tampa Cake Girl

1/15 Cindy Hun, What’s For Dinner

1/16 Amy Crumbs in my Mustachio

1/17 Libby Lemony Thyme

1/20 Lysska Cooking From a SAHM

1/21 Karen Baking in a Tornado

1/22 Lorinda The Rowdy Baker

1/23 Abby Manila Spoon

1/24 Recap of Dipping through January





9 thoughts on “Prosciutto Artichoke Spinach Dip

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