Spinach Artichoke Dip

A few weeks ago, Toni, one of my childhood friends, sent me a bunch of her favorite recipes and said that I had to try them. The first one I decided to tackle just happened to be one of my favorite dips: Spinach Artichoke Dip.

My husband and I had a Home Depot kind of a day today since we both had the day off from work. We bought a few things like lightbulbs and scrubbers…oh yeah, and a massive, manly grill (my husband’s Christmas present…FINALLY).

Once we returned home, we parted ways and immediately began working around the house doing different odds and ends. I knew that this dip would be a tasty little treat to keep us going as we worked on finishing our various projects.

If you’re craving this dip, I would definitely suggest making this recipe. Just stir everything together, transfer to a baking dish and toss it in the oven…you’ll be able to enjoy this gooey, tasty dip in just under 30 minutes!

Spinach Artichoke Dip

Ingredients:

1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise (not Miracle Whip)
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 clove garlic, peeled and minced
1/4 teaspoon garlic powder (I used garlic salt)
Salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup frozen spinach, thawed and fully drained of all water
1/4 cup shredded Mozzarella cheese

Directions:

Preheat oven to 350 degrees.
Lightly grease a baking dish — size of dish depends on how thick or thin you prefer the dip to be.
In a medium bowl, mix together the cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, garlic poweder (or garlic salt), salt and pepper.
Gently stir in artichoke hearts and spinach.
Transfer the mixture into the prepared baking dish. Top with Mozzarella cheese.
Bake for 25 minutes or until bubly and lightly browned.

Serve with toasted French bread bites, FRITO LAY scoops or tortilla chips.

Thank you, Toni! I can’t wait to try the other recipes you sent!