Monday, October 13, 2008

Hot Artichoke and Spinach Dip II

Source: All Recipes

This recipe is divine! It's as good as the restaurant versions! I use sour cream instead of mayonnaise and mix the mozzarella right in with all the ingredients. I didn't have any Romano this time, so I just doubled the Parmesan and it turned out great. I like to serve it with blue corn tortilla chips.

Prep time: 15 minutes
Cook time: 25 minutes
Ready in: 40 minutes
Yields: 12 servings


1 8 ounce package of cream cheese, softened
1/4 cup of mayonnaise (I use sour cream)
1/4 cup of grated Parmesan cheese
1/4 cupo of grated Romano cheese
1 clove of garlic, minced
1/2 teaspoon of dried basil
1/4 teaspoon of garlic salt
1 14 ounce can of artichoke hearts, drained and chopped
1/2 cup of frozen chopped spinach, thawed and drained
4 tablespoons of shredded mozzarella cheese


1. Preheat oven to 350 degrees. Lightly grease a small baking dish.

2. In a medium bowl, mix together cream cheese, sour cream, Parmesan cheese, Romano cheese, garlic, basil, and garlic salt. Gently stir in artichoke hearts and spinach.

3. Transfer the mixture to the prepared baking dish. Top with mozzarella cheese (or mix it in with everything else). Bake in the preheated oven for 25 minutes, until bubbly and lightly browned.


Cate said...

I absolutely LOVE this stuff. Can't wait to make it for a party!

Erin said...

This is my absolute favorite recipe! I'll have to try it with sour cream! YUM!