Prosciutto Artichoke Spinach Dip

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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

 

 

 

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9 thoughts on “Prosciutto Artichoke Spinach Dip

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