Spinach Artichoke Dip

This is the second time I have made this recipe, and I loved it even better the second time around.  It can easily be doubled and put in a 9x13 and leftovers are great on chips, baguettes, or even as a condiment for a sandwhich!

I have done this as an app for a progressive dinner, and as a hot dip for a NYE party and it has gone over well both times!

Spinach Artichoke Dip

Ingredients:

• ½ cup fresh shredded parmesan cheese
• 1½ cups mozzarella cheese, divided
• 10oz frozen chopped spinach
• 14 oz marinated artichoke hearts
• 8 oz cream cheese, softened
• ⅔ cup sour cream
• ⅓ cup mayonnaise
• 2 cloves garlic

Baguette for Serving (or use tortilla chips!):

• 1-2 tablespoons olive oil
• 1 baguette for serving
• Garlic cloves for rubbing on baguettes.

Instructions:

1. Preheat oven to 375 degrees.
2. Defrost spinach and squeeze dry. Chop artichokes.
3. In a bowl combine parmesan cheese, 1 cup mozzarella cheese, spinach, artichokes, cream cheese, sour cream, mayonnaise and garlic, minced. Place into a casserole dish or pie plate and top with remaining ½ cup mozzarella cheese.
4. Bake 25-30 minutes or until bubbly and cheese is browned.

 

Instructions for Baguette:

1. Slice baguette into ½" slices. Lightly brush one side of each slice with olive oil. Broil the oiled side for about 2 minutes or just until lightly browned.
2. Remove from the oven and gently rub each slice with a clove of garlic.