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Spinach-Artichoke Dip

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plate

Yield

Yield: 24 servings

ingredients

3 pounds marinated artichokes, drained

4 1/2 pounds frozen chopped spinach, thawed and squeezed dry

6 cups sour cream

4 1/2 cups grated Parmesan and Romano cheese blend

4 1/2 cups shredded mozzarella cheese

3/4 cup Kikkoman NuMami Sauce

2 tablespoons garlic purée

directions

Pulse artichokes in a food processor until evenly chopped. Combine remaining ingredients with artichokes in a large bowl and mix well. Portion into 24 (1-cup) ramekins. Bake 1 ramekin per serving in 400°F oven 20-25 minutes or until browned on top and heated through.

 

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
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