Saturday, February 26, 2011

Cook: Hot and Delicious Spinach and Artichoke Dip

This is the best spinach and artichoke dip - I've made it a dozen of times and it always a hit at parties. My recipe is a slight modification of the Hot Artichoke and Spinach Dip II from

1 (8 oz) package cream cheese, softened
1/4 cup mayonnaise
1/2 cup pecorino and romano parmesan blend (you can find this at trader joe's or use 1/4 cup each of parmesan and romano)
2 cloves garlic, peeled and minced
1/2 tsp dried basil
1/4 tsp garlic salt
1 (14 oz) can artichoke hearts, drained and chopped (in water, NOT in marinade or oil)
1/2 cup frozen chopped spinach thawed and drained (squeeze out excess water)
1/4 cup shredded mozzarella cheese
pepper to taste
*tip - I usually use trader joe's canned artichokes and half of a 16oz (1lb) bag of frozen chopped spinach.

  1. Preheat oven to 350 degrees F. lightly grease a small baking dish (spray with pam)
  2. In a medium bowl, mix together cream cheese, mayonnaise, parmesan cheese, romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
  3. Transfer the mixture to the prepared baking dish. Top with mozzarella cheese.
  4. Bake in preheated over 25 minutes, until bubbly and lightly browned.
This recipe can easily be doubled or tripled depending on the size of your party! Serve with chips or crusty bread.

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