Hot Artichoke and Spinach Baked Dip
Creamy and cheesy, this hot artichoke and spinach dip is a crowd-pleaser! Packed with savory artichoke hearts, tender spinach, and rich cheese, it's the perfect party appetizer. Serve with tortilla chips, pita bread, or your favorite dippers.
Equipment
- 1 colander
- 1 medium bowl
- 1 mixing spoon
- measuring spoons
- measuring cups
- 1 cheese grater
- 1 pie plate
- non-stick cooking spray
Ingredients
- 1 8 oz. cream cheese I like the texture of light cream cheese but regular is good too.
- 1 jar marinated artichoke hearts drained and coarsely chopped
- 1/2 cup frozen chopped spinach thawed and drained
- 1/4 cup mayonnaise
- 1/4 cup Parmesan cheese
- 1/4 cup Romano cheese You can use all parmesan if you prefer.
- 1 clove garlic finely minced or jar garlic equivalent
- 1/2 tsp. dried basil
- Tabasco sauce or crushed red pepper flakes to taste
- 1/4 cup mozzarella cheese grated
- salt and pepper to taste
Instructions
- Let the cream cheese come to room temperature. Cream together the cream cheese, mayonnaise, Parmesan and Romano cheeses, garlic, basil, Tabasco or red pepper flakes, and sal & pepper. Mix well.
- Add the artichoke hearts, and drained spinach. Mix until well blended. Store the mixture in the refrigerator until you are ready to use it.
- Preheat the oven to 350 degrees.
- Spray a pie pan with non-stick spray, pour in the dip, and top with the mozzarella cheese.
- Bake at 350 degree for 30 minutes or until the top is browned.
- Serve with crackers, toasted bread, pita, or naan.
- For a large gathering, simply double or triple the recipe.