HOT SPINACH ARTICHOKE DIP RECIPE

A super easy delectable cheesy spinach and artichoke party dip prepped in less than ten minutes. Serve with carrot sticks, cucumber rounds, pretzel crisps, bagel chips or crostini.

INGREDIENTS

2 cloves garlic minced

1 (8 ounce) box cream cheese softened to room temperature

1/3 cup mayonnaise

1/3 cup sour cream

1/2 cup grated Parmesan Cheese

1 1/2 cups shredded mozzarella cheese

1 (14 ounce) can artichoke hearts drained and chopped

10 ounces frozen spinach thawed, drained and chopped

1/2 teaspoon kosher salt

1/2 teaspoon fresh ground black pepper

INSTRUCTIONS

Preheat oven to 375 degrees. Grease a small baking dish.

In a medium bowl mix together the garlic, softened cream cheese, mayonnaise, sour cream, Parmesan, 1/2 cup mozzarella, artichoke hearts, spinach, salt, and black pepper.

Spoon into prepared baking dish. Sprinkle with the remaining mozzarella. Bake for 25-30 minutes; until the cheese is melted and dip is warmed through. For best results serve promptly.

NOTES

You can use fresh spinach but sauté it first and remove any excess moisture

For optimal taste use freshly grated Parmesan. The flavor makes it worth every red cent as my late mother used to say.

If you love garlic add another minced clove. You will love it!

This dish can be prepped up to 24 hours in advance, stored covered in the refrigerator and baked just before your company arrives.

For best results used canned artichoke hearts packed in water. Drain to remove any excess moisture.

To brown the top of the dip turn on the broiler the last 1-2 minutes of baking. Stay close by as I have always found broilers unpredictable.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave.

Comments

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