Spinach Artichoke Dip
Sauces, Brines, Broths, Condiments, Dips, Side Dishes, Vegetarian
Ingredients
8 oz. cream cheese, well softened
1/4 cup sour cream
1/4 cup mayonnaise
1 bulb Roasted Garlic, smashed
2/3 cup finely shredded parmesan cheese (or 1/3 cup powdered)
1/2 cup finely shredded mozzarella cheese
Pepper, to taste
1 (14 oz) can or jar artichoke hearts, drained
6 oz. cooked and drained spinach
Food processor
Directions
Put the spinach in the food processor and pulse a few times. Add the artichokes and pulse a few more times.
Mix the cream cheese, sour cream, mayonnaise, garlic, parmesan, pepper, and mozzarella, then add to the food processor and pulse just until mixed.
Heat oven to 325° F. Spray your baking dish lightly with oil.
Spread mixture evenly into prepared baking dish. Bake for 10 minutes, stir and check temperature, bake another 5 minutes, stir and check, etc. You want it to be just hot and melted together. Over cooking it will cause the cheese to separate. If desired, top with more mozzarella.
Serve with tortilla chips, crackers or toasted baguette slices.
Notes
*This dip can be made a day in advance. Refrigerate after mixing everything together. Remove and let rest at room temperature 30 minutes before baking.
It reheats well in the microwave in small portions.
*I like to use enameled cast iron for this because it holds onto the warmth for a long time.
Nutrition
Saturated Fat 9g
Cholesterol 49mg
Sodium 440mg
Potassium 259mg
Carbohydrates 6g
Fiber 2g
Protein 8g
Calcium 220mg
Iron 0.9mg