Baked Spinach & Artichoke Dip

Baked Spinach & Artichoke Dip

AuthorJulie

1 14 oz. can artichoke hearts, drained and finely chopped
1 package frozen chopped spinach, thawed
1/2 cup light sour cream or plain yogurt
half an 8 oz pkg. light or regular cream cheese (not fat free)
1/4 cup mayonnaise
1/4 cup grated Parmesan or Romano cheese
1 garlic clove, finely crushed
salt & pepper
1/2 cup grated mozzarella and/or an extra 2-4 Tbsp. grated Parmesan

1

Preheat oven to 375F.

2

If you like, pulse the artichoke hearts and spinach with the sour cream or yogurt in a food processor until roughly chopped. In a bowl, mash together the cream cheese, mayo, Parmesan cheese, garlic and salt and pepper until well blended. Stir in the artichoke-spinach mixture and spread in a shallow baking dish. Sprinkle with grated mozzarella or more Parmesan cheese. (The photo above is just Parmesan.)

3

Bake until heated through and bubbly, about 25 minutes.

4

Serve warm with tortilla chips or sliced soft, crusty baguette.

Ingredients

 1 14 oz. can artichoke hearts, drained and finely chopped
 1 package frozen chopped spinach, thawed
 1/2 cup light sour cream or plain yogurt
 half an 8 oz pkg. light or regular cream cheese (not fat free)
 1/4 cup mayonnaise
 1/4 cup grated Parmesan or Romano cheese
 1 garlic clove, finely crushed
 salt & pepper
 1/2 cup grated mozzarella and/or an extra 2-4 Tbsp. grated Parmesan

Directions

1

Preheat oven to 375F.

2

If you like, pulse the artichoke hearts and spinach with the sour cream or yogurt in a food processor until roughly chopped. In a bowl, mash together the cream cheese, mayo, Parmesan cheese, garlic and salt and pepper until well blended. Stir in the artichoke-spinach mixture and spread in a shallow baking dish. Sprinkle with grated mozzarella or more Parmesan cheese. (The photo above is just Parmesan.)

3

Bake until heated through and bubbly, about 25 minutes.

4

Serve warm with tortilla chips or sliced soft, crusty baguette.

Baked Spinach & Artichoke Dip
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