This is my favorite spinach artichoke dip recipe! I have made several versions and this recipe stands out by far.
My family usually has a big lunch on Christmas Eve and then we have some TONS of appetizers at night while we open up gifts. I decided to make this spinach artichoke dip for Christmas Eve since I haven’t met a person who doesn’t love spinach artichoke dip. Cheese topped with cheese topped with more cheese served with tortilla chips!? Yum! Since it contains spinach and artichokes it has to be healthy, right? That’s what I keep telling myself…….
I took a picture of it before it was cooked since I knew there was no chance I would be able to snap a photograph of it before it was all devoured. And boy was I right, the baking dish was licked clean empty before it even had a chance to cool down!
My Favorite Spinach Artichoke Dip
1 (8 oz) pkg cream cheese, softened
1/4 cup sour cream
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
2 garlic cloves, peeled and minced
1/2 teaspoon dried basil
1/4 teaspoon garlic salt
salt and pepper to taste
1 (14 oz) can artichoke hearts, drained and chopped
1/2 cup frozen chopped spinach, thawed and drained
1/2 cup shredded mozzarella cheese, divided
Preheat oven to 350 degrees. Lightly grease a small baking dish.
In a medium bowl, mix together the cream cheese, sour cream, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt, pepper, and 1/4 cup mozzarella cheese. Gently stir in artichoke hearts and spinach.
Transfer the mixture to the prepared baking dish. Top with the remaining 1/4 cup mozzarella cheese. Bake in the preheated oven for 30 minutes, until bubbly and lightly browned.
Devour with toasted bread or tortilla chips!
Source: adapted from Allrecipes