HAMPTON ROADS, Va. — Chef Matthew May from Matthew May’s Teaching Kitchen in Virginia Beach joins Coast Live to walk Chandler Nunnally through every step of his delicious (and simple!) recipe for spinach artichoke dip.
Here's what you'll need to get started:
- 8-ounces fresh baby spinach
- 1-tsp. fresh garlic, chopped
- 1/2-cup cooked artichoke hearts, quartered
- 1/4-cup water
- 4-ounces cream cheese
- 1/4-cup grated Parmesan cheese
- 1/8-tsp. Ground black pepper
Learn about group classes with Chef Matthew May at www.matthewmay.org. Upcoming classes include:
- February 22: “A Taste of Greece”
- March 8: “Bourbon, BBQ, and Blues”
- March 22: “Springtime Teasers”
- April 5: “Vertical Port Wine Tasting”
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