Wednesday, June 04, 2008

Spinach Artichoke Dip

Here is THE BEST spinach artichoke dip EVER. This is the original recipe, but instead of buying all of the different cheeses, I bought the six cheese blend that comes already shredded in a bag. One of those small bags is two full cups of cheese, so you will have a little extra to do with whatever you want. I may have cooked it a tiny bit longer than the recipe says to also, but I doubled this. Yield is about 10-12 for the single recipe. I have made it both ways with putting the cheese on the top, and just putting it inside the mixture, and I like the inside way best. On the top makes a cheese layer that is hard to dip the chip through. Let me know if you make it and how it turns out for ya. OR, you can invite me over and we can make it together!!!


INGREDIENTS:

1 (8 ounce) package cream

cheese, softened

1/4 cup mayonnaise

1/4 cup grated Parmesan

cheese

1/4 cup grated Romano cheese

1 clove garlic, peeled and

minced

1/2 teaspoon dried basil

1/4 teaspoon garlic salt

salt and pepper to taste

1 (14 ounce) can artichoke

hearts, drained and chopped

1/2 cup frozen chopped

spinach, thawed and drained

1/4 cup shredded mozzarella

cheese

DIRECTIONS:

1.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.

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. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.

1 comment:

Birdee said...

Ok, ok...you've made it back into my good blogging graces with this recipe...:)