Monday, June 7, 2010

Baked Spinach & Artichoke Dip

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A favorite appetizer of mine is spinach and artichoke dip, preferably warm and served with bread. It can easily be a meal in itself for me! When I starting thinking of our anniversary dinner menu, I knew I had to include a Baked Spinach & Artichoke Dip for us to enjoy and this recipe was fantastic...


What I especially liked about this recipe is that it wasn't greasy. Some recipes I've tried in the past leave this greasy film which isn't too appetizing. However, this one had a perfect balance of flavors, seasonings and the texture was spot on - not too loose or too thick, just right. If you wanted some additional variation, try mixing in some shredded chicken, shrimp or even crabmeat to the dip just before baking. I've tried this with crabmeat and it was excellent!

Baked Spinach & Artichoke Dip
recipe adapted from AllRecipes

1 (8 ounce) package cream cheese,softened
1/4 cup mayonnaise
1/2 cup shredded Italian cheese blend
1 clove garlic, peeled and minced
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
salt and pepper to taste
1 (14 ounce) can artichoke hearts,drained and chopped
1/2 cup frozen chopped spinach, thawedand drained
1/4 cup shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.

In a medium bowl, mix together cream cheese, mayonnaise, Italian cheese blend, garlic, basil, garlic powder, salt and pepper. Gently stir in artichoke hearts and spinach.

Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.

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