Spinach and Artichoke Dip Recipe

Baby Artichoke Hearts (half of a 14 oz. can, drained, rinsed, pat dry and chopped) 1 cup Shredded Mozzarella Cheese (divided) ¼ cup Grated Parmesan Cheese (divided) ¼ tsp. Garlic Powder Pinch of Crushed Red Pepper (optional) Tortilla Chips (Toasted Baguette Slices or Crackers for Serving) Method Preheat the oven to 350°F Add the cream cheese to a large bowl.

Cook the creamed spinach to package directions, but just enough to defrost. Add the cooked creamed spinach, to the cream cheese.

Then add the chopped artichoke hearts, half the mozzarella cheese, half the Parmesan cheese, salt, dried oregano, garlic powder, and crushed red pepper, if using. Add the creamed spinach and artichoke mixture to an oven safe bowl, like a pie dish, gratin dish, or small, shallow casserole dish.

Top the spinach and artichoke dip with the remaining mozzarella and Parmesan cheeses. This will make it easier (and safer) to remove from dish from the oven. Plus, if it bubbles over, the baking sheet will contain the mess.

Bake the spinach and artichoke dip for roughly 30 minutes or until the cheese is melted and bubbly. Keep an eye on it after the first 20 minutes.

If desired, switch the oven to broil to get the cheese nice and golden brown. If you decide to do this, make sure you turn on the oven light and do not leave the oven’s side. This is important; the cheese will go from beautifully golden brown to burnt in no time.

Once you turn on the broiler it will only take about 1 minute. As soon as the cheese reaches the desired color, remove the baking sheet from the oven.

Serve the spinach and artichoke dip with tortilla chips, toasted baguette slices or crackers.