My sister Kathy asked me to make artichoke & spinach dip for our Xmas Eve dinner. Though I neither like artichokes or spinach, and I had a very heavy menu, I decided to honor her request. She is pretty appreciative of my food, and it’s always nice to cook for someone who is going to appreciate it.
There were many recipes to chose from, but I settled on this one, by Tiffany Brennan in allrecipes.com. My version is very close to hers, though I had to change a couple of ingredients to suit what I had at home. I also sort of halved it – as I didn’t expect that many people to eat it. The proportions below will serve 4 served with toasted bread.
I made the dip the day before, covered it and let it come to room temperature before baking it.
My guests absolutely loved it – I’ll definitely make it again for Kathy. As for me, I couldn’t bring myself to taste it.
Hot Artichoke and Spinach Dip
- 4 oz cream cheese
- 2 Tbsp. mayonnaise
- 2 Tbsp. grated Parmesan cheese
- 2 Tbsp. grated Romano cheese
- 1 small clove garlic, minced
- 1/4 tsp. herbs de provence
- a dash of celery salt
- 6 oz canned artichoke hearts, drained and chopped
- 1/4 cup frozen chopped spinach, thawed
- 2 Tbsp. mozarella cheese, shredded
Preheat oven to 350F
Mix together the cream cheese, mayo, parmesan & romano cheeses, garlic, herbs de provence and celery salt. Add artichoke hearts and spinach and mix.
Transfer dip to a baking dish and sprinkle with mozarella cheese. Bake in a preheated oven until the top is bubbly and lightly browned – about 15 minutes.
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