Spinach Artichoke Dip

Serves 6-10

Note on spinach: I personally feel that this recipe is better with de-thawed frozen spinach (hurray for the cheaper option). It's already mushy that way and you get a bunch of spinach in that frozen pack. If you're using fresh, as we did tonight because I forgot to buy frozen, chop it up small, or cook it just until it wilts before throwing it into the dip. Otherwise, it comes out just a little teeny bit more toothsome that I like it in this dip.

Note on cheese: Feel free to mix it up. We've done all Parmesan, a blend of Parmesan, mozzarella, and Romano, a blend of Parmesan and Romano, and sometimes just mozzarella (though all mozzarella isn't my favorite one--still good, but missing the kick of those harder cheese)

8 oz cream cheese
1/4 C mayo
1/2 C mozzarella cheese
1/2 C Parmesan cheese
1 can artichoke hearts, drained and chopped a bit
1 pkg frozen spinach, dethawed with the water squeezed out (or 4 C baby spinach, chopped small or cooked till wilted)
1 clove garlic (or 1/2 tsp garlic powder in a pinch)
salt and pepper to taste (feel free to taste before cooking--it's still good, not quite transcendent yet, but still good)

Beat cream cheese and mayo. Mix in garlic, salt, and pepper. Mix in cheeses. Mix in artichoke hearts and spinach.

Mix it together well.

Bake at 350 for 20-30 minutes until the edges are brown and bubbly. (Didn't get a good edge picture. We were starving and Kip had to get to work soon.)

Serve with crusty bread, crackers, or raw veggies.

Posted by The Tasty Cheapskate