Hot Spinach and Artichoke Dip

Going to start off the week with one of my favorite dips, spinach and artichoke. We always end up ordering this when we go out to eat at a restaurant. The whole family enjoys it and it’s a fight for who will finish it off. Awhile back I decided I should try making this at home so we can enjoy it whenever we want. I finally found my go to recipe through Alton Brown. He is always spot-on with his recipes, but I did end up modifying this a little. The recipe is fast and easy, which I love. He had everything cooking on the stove and microwave, but I wanted to finish it off in the oven with melted cheese on top. That’s what took the dip to a whole new level. Serve this with tortilla chips or 1/2 inch sliced pieces of a French Baguette. You won’t miss your favorite restaurant dip again.

Hot Spinach and Artichoke Dip:

  • 1 cup thawed, chopped frozen spinach
  • 1 1/2 cups thawed, chopped frozen artichoke hearts
  • 6 ounces cream cheese
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1/3 cup grated Parmesan
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/2 cup shredded mozzarella cheese
  1. Preheat oven to 375 degrees.
  2. Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid.
  3. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir everything but the mozzarella together and place in a 9 inch pie plate. Sprinkle the mozzarella on top and bake for 10 minutes or until golden brown on top. Serve.

Source: Adapted from Alton Brow via Food Network


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