Thursday, November 15, 2012

Easy, homemade Spinach & Artichoke Dip

Here's a recipe I've been working on - in fact, I mentioned it when I posted my Artichoke Chicken Pasta. I kept forgetting to take pictures, but I made it again yesterday and finally remembered! This one is tested and approved by my mom - we are spinach dip connoisseurs! Haha!

Jenna’s Spinach Artichoke Dip
Source: - Serves 4-6
1 package (8 oz.) cream cheese, at room temp
1/3 cup
sour cream
1/3 cup mayo
1 pkg frozen chopped spinach, thawed and squeezed of liquid
1 can artichoke hearts, roughly chopped
3/4 cup shredded mozzarella, divided
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon pepper

Mix all ingredients, using ½ cup of the mozzarella. Pour into a baking dish, top with ¼ cup of mozzarella and broil at 400 until warmed through and browned on top.

I like to serve this with crispy, crunchy, French bread. Just drizzle thin slices with olive oil and put in a 400 degree oven for about 15 minutes or until lightly browned and crunchy all the way through!
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