hot Spinach Artichoke Dip
Yield: About 8 servings or about 4 cups of dip
Cook Time: 22-25 minutes
Tips: If serving directly from the baking dish, using an attractive glass or ceramic baking dish is recommended. Dip may also be transferred to a serving bowl.
Suggestion: Delicious served with Broiled Crostini or Baked Crostini (small toasted bread slices), or assorted crackers.
Ingredients
- 1 13 to 15-oz. can artichoke hearts, drained and chopped
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 5 oz. frozen chopped spinach, thawed
- 3/4 cup grated Parmesan cheese
- 3/4 cup grated mozzarella cheese
- 1 teaspoon minced roasted garlic (recipe follows)
- toasted small bread slices (See Broiled Crostini or Baked Crostini) or assorted crackers
Directions
Preheat oven to 375° F.
Peel one large garlic clove and cut off the tip. Coat with olive oil, then place in a shallow 8x8 or 9x9-inch baking dish (you will also use this baking dish for baking the dip). Bake in oven for about 15 minutes or until tender. Remove from oven, then place garlic clove on a cutting board and allow to cool, then mince. (Do not turn oven off.)
Peel one large garlic clove and cut off the tip. Coat with olive oil, then place in a shallow 8x8 or 9x9-inch baking dish (you will also use this baking dish for baking the dip). Bake in oven for about 15 minutes or until tender. Remove from oven, then place garlic clove on a cutting board and allow to cool, then mince. (Do not turn oven off.)
Place thawed spinach between a towel or a few paper towels and squeeze out water. In a medium mixing bowl, combine artichoke hearts, mayonnaise, sour cream, spinach, Parmesan, mozzarella and roasted, minced garlic. Mix until thoroughly blended and transfer to the shallow baking dish you used for roasting the garlic. (Tip: If you plan to serve this dip directly from the baking dish, using an attractive baking dish is recommended.) Dip may also be transferred to a serving bowl onced baked, though might cool a little more quickly.
Bake for 22-25 minutes, or until slightly browned, especially around the edges. Remove from oven and serve in the baking dish using a Hot Plate Holder or transfer to a separate serving bowl. If desired, garnish with diced tomatoes, chopped parsley and Parmesan cheese.
Bake for 22-25 minutes, or until slightly browned, especially around the edges. Remove from oven and serve in the baking dish using a Hot Plate Holder or transfer to a separate serving bowl. If desired, garnish with diced tomatoes, chopped parsley and Parmesan cheese.