Artichoke Dip Recipe
HOT SPINACH AND ARTICHOKE DIP RECIPE
Artichoke dip is a classic appetizer dip. The dip became very popular in the 1970’s as a delicious party favorite. Artichoke dip is made with simple ingredients, but it has a very luxurious taste.
A lot of restaurants now have their own signature artichoke dips on the menu. And here is mine. It only has a few ingredients, but the garlic salt and several kinds of cheese really create a complex flavor.
This dip can be pared with a crunch French baguette, crackers or, my favorite, pita chips. Adding an easy recipe like this to your party repertoire will
Artichoke Dip
1 pkg, 8 oz, cream cheese, softened
1/4 cup ea: mayonnaise and Parmesan cheese
1 large clove garlic, minced
3/4 teaspoon dry basil
1/2 teaspoon garlic salt
1 can, 14 oz, artichoke hearts packed in rine, drained and coarsesly chopped
1 cup frozen spinach, thawed, well drained, or couple handfuls fresh spinach,
chopped
1-1/2 cups mozzarealla chees, shredded
Blend cream cheese, mayo, Parmesan, garlic, basil and garlic salt. Add artichokes and spinach. Bake in sparayed casserole at 350 for 10 minutes. Top with mozzarella and cook about 30 minutes total until cheese is golden and bubbly. Serve with crackers or crudites. Serves 12.
Artichoke Dip tips, from Rita’s Kitchen: Yes, this artichoke dip can be made ahead and frozen. Simply adjust baking time or thaw in frig the night before.
Enjoy my signature artichoke dip recipe.
©2006-2010 Rita Heikenfeld and AboutEating.com
