Thursday, July 5, 2012

Cheesy Spinach Artichoke Dip

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If there's one thing I can polish off myself easily, it's a good dip. I'm a snacker and I'm also a such for good savory dips. My all time favorite is a spinach artichoke dip and I'm always looking for variations of this classic dip. This particular Cheesy Spinach Artichoke Dip recipe caught my eye because the amount of different cheeses mixed in. There's no doubt this is one cheesy dip you'll want to make often {even if it's only for yourself just like I do lol!}...

This recipe couldn't be easier. It's great to assemble in advance and then warm up just before guests arrive. I actually happen to like this dip cold, but to get the full cheesy effect, you'll want to warm it up as directed and enjoy every bit of the cheesiness!

Cheesy Spinach Artichoke Dip
recipe adapted from Paula Deen

1 (8 ounces) block cream cheese, softened
1/2 cup mayonnaise
1 (14 ounces) can artichoke hearts, drained and chopped
1 (10 ounces) package frozen spinach, drained and chopped
1/2 cup grated Parmesan or Asiago
1 cup shredded mozzarella
1 teaspoon garlic powder
Dash hot sauce
Dash Worcestershire sauce

Preheat oven to 350 degrees F.

In a large mixing bowl, beat the cream cheese with a hand held electric mixer until smooth. Then beat in the mayonnaise until smooth.

Add remaining ingredients and stir together until combined. Transfer the dip to a pie plate or shallow gratin dish. Bake in a preheated oven for 30 to 40 minutes until the top is golden brown and the dip is bubbling. Serve hot with crackers, tortilla chips, crostini or veggies.

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