Sunday, September 27, 2009

Hot Spinach Artichoke Dip

This dip was included in our recent open house menu.  Who can argue about something creamy, cheesy, and gooey?!  Oh and yes, there is spinach and artichoke so count that towards your veggie quota for the day ;).  Once you make this dip, you'll be so happy that you can make it home instead of buying it at the restaurant!  It's so easy and so good!  I've found that you can just use the "italian blend" cheese instead of individual cheese and it works great (and it's cheaper to not have to buy 3 types of cheese individually!).  I heat mine up then throw it in the crockpot to make sure it's nice and hot throughout the party :).

Hot Spinach and Artichoke Dip
(Source: Modified from All Recipes)

15 Min
25 Min
40 Min

  • 1 (8 ounce) package cream cheese, softened (low fat OK) 
  • 1/4 cup mayonnaise (low fat OK) 
  • 1/4 cup grated Parmesan cheese  
  • 1/4 cup grated Romano cheese
  • 1/4 cup shredded mozzarella cheese (or instead of above 3, just use 3/4 cup Italian Style shredded cheese)
  • 1 clove garlic, peeled and minced
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon onion powder 
  • salt and pepper to taste
  • Dash of hot sauce 
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 1/2 cup frozen chopped spinach, thawed and drained
  1. In a medium bowl, mix together cream cheese, mayonnaise, cheese(s), garlic, basil, garlic salt, onion powder, salt and pepper. Gently stir in artichoke hearts and spinach.
  2. Microwave until mixture is hot, stirring occasionally.
  3. Transfer the mixture to a crockpot on "warm" setting.  Turn off occasionally or add water or additional mayo over time if mixture starts to become too dry.  Serve with tortilla chips, pita chips, and/or celery.

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