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January 26, 2023

French Baked Alouette, Spinach & Artichoke Dip


  • 1 1/2 tbsp. extra-virgin olive oil
  • 1 large leek, trimmed, cleaned, minced (1 cup)
  • 1 medium shallot, minced (1/2 cup)
  • 1/2 tsp. Herbes de Provence (or 1/4 tsp. ea. dried rosemary and thyme)
  • 2 pkg. (5.3 oz.) Alouette Spreadable Cheese with Garlic and Herbes
  • 1 can (14oz.) quartered artichoke hearts, well drained, chopped
  • 1 pkg. (10 oz.) frozen chopped spinach, thawed, squeezed dry
  • 1/2 cup good-quality mayonnaise
  • 1/2 cup minced orange and/ or yellow peppers
  • 1/4 tsp. salt
  • 1/8 tsp. ground cayenne pepper
  • smidgen ground cayenne pepper pita chipsfor serving


  • Preheat oven to 375ºF. In a medium skillet, saute leek and shallots in hot oil for 4 minutes or until very soft. Ad Herbs de Provence and cook an addtional 30 seconds.
  • Add the next eight ingredients to the skillet, and cook and stir over medium heat until ingredients are well incorporated and dip is hot.
  • Serve warm with pita chips. Makes 4 cups.Baked Alouette Dip: Preheat oven to 350ºF. Prepare dip through Step 2, then transfer dip to a 1-qt. casserole dish and bake for 20 minutes or until buddy and browned at the edges. Serve hot with pita chips.Make ahead: Cook dip and refrigerate up to one day ahead. Reheat in a saucepan over medium-low heat until hot.

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