Saturday, December 5, 2009

Spinach Artichoke Dip

Spinach artichoke dip is one of my very favorite foods. Whenever we go out to eat, I'm always tempted by this appetizer. I hardly ever order it, however, because I hate paying 6-8 bucks for two little scoops of dip! Hardly enough to whet anyone's appetite, if you ask me! I had a perfect excuse to make these tonight, however. We were having two friends over for dinner (spaghetti and meatballs), and this dip seemed a perfect addition to our meal.

Now, I've tried quite a few recipes for spinach artichoke dip over the years. I think I'm officially done looking. This one is my favorite!

  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup grated Romano cheese (I used all Parmaggiano Reggiano here with great success)
  • 1 clove garlic, peeled and minced
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic salt
  • salt and pepper to taste
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 1/2 cup frozen chopped spinach, thawed and drained
  • 1/4 cup shredded mozzarella cheese


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
  2. In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
  3. Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.
I think the real star in this recipe was the basil. I've never seen it in a similar dip, but it made the whole thing pesto-ish. Totally fabulous! Filing this one away under "Make Often."

(PS--Sorry there's no picture! I was too hungry to wait! Blame it on the pregnancy...)

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