Spinach Artichoke Dip
One of the popular restaurant appetizers out there also happens to be one of the easiest to make: spinach artichoke dip. Ooey gooey and delicious, this recipe is a crowd pleaser for any event. It can be served with chips, crackers, pita, or bread.
Start with the base of your dip: cream cheese and mayonnaise. Both these ingredients will help your dip get that creamy gooeyness when it bakes. Cut the cream cheese into half inch cubes and place into a large mixing bowl.
Add two heaping tablespoons of garlic along with the mayonnaise. Also add plenty of black pepper.
Drain the liquid from one 14.5 ounce can of artichokes and use a sharp knife to quarter the artichokes.
Add the artichokes to the mixing bowl. Shredded mozzarella and parmesan cheese come next.
Finally the spinach is the last ingredient. You can use fresh or frozen, just make sure to thaw the frozen spinach completely and squeeze out all the liquid before adding it to the dip. No one wants watery dip. For today's recipe I used fresh spinach and chopped it finely before adding it to the dip.
Mix well with a spatula and pour into a baking dish that has been sprayed with cooking oil. Bake for 30 minutes or until the cheese has melted and the top starts to brown.
Ingredients:
8 oz cream cheese, cut to 1/2 inch cubes
1 cup mayonnaise
2 tsp black pepper
2 tbsp minced garlic
1 cup shredded mozzarella cheese
1 1/2 cups shredded parmesan cheese
1 (14.5 oz) can artichokes, quartered
6 oz spinach, finely chopped
Step 1:
In a large mixing bowl add all ingredients and mix well. Pour mixture into an oiled baking dish (9x9 or similar size).
Step 2:
Bake at 350 degrees for 30 minutes. Serve warm with chips, crackers, bread, or other accoutrements.
Enjoy!
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