my foodgawker gallery
Friday
Oct152010

Spinach artichoke dip

Back in the day, when I attended and hosted many get-togethers, this was one of my main party staples. And everybody always raved. I adore this dip. It is almost too dangerous for me to make in these trying-to-lose-baby-weight times because I know I will want to sit and eat the entire batch all by myself. I can usually dig up a few morsels of self-control and at least share a couple bites with with my husband. Aren't I generous?

Preheat oven to 350 degrees F.

In a medium bowl, mix together:

1 8-oz. package cream cheese, softened

1/4 cup mayonnaise

1/4 cup grated parmesan cheese

1/4 cup grated romano cheese

2 cloves garlic, minced

1/2 teaspoon dried basil

1/4 teaspoon garlic salt

Salt and pepper, to taste

Stir in one 14-oz. can of drained, quartered artichoke hearts.

Mash the artichoke hearts with the edge of the spoon as you stir, to break them into smaller pieces. Or you could chop them beforehand, but I'm lazy and the spoon-mashing is a much easier route.

Stir in 1/2 cup frozen chopped spinach, drained.

Transfer the mixture to a small, lightly greased baking dish.

Top with 1/4 cup shredded mozzarella cheese.

Cover and bake in preheated oven for 25 minutes, or until bubbly and lightly browned.

Doesn't this look delicious? Well, it is! Make it and bring it to the next gathering you attend. Everyone will love you for it.

My favorite thing to serve this with is French or Hawaiian bread chunks. It also goes great with crackers or chips.

Click here for a printable recipe!

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