Tuesday, January 10, 2012

Spinach Artichoke Dip

I had spinach artichoke dip for lunch today. My days are so crazy. I eat breakfast and then go to work until about 2. Then I run errands and clean the house, and then all of a sudden it's too late to have lunch and too early to have dinner so I end up just having a little snack and waiting for my husband to get home to eat. So today, my snack was spinach artichoke dip. I had to put it away it was so addicting. This recipe is great as an appetizer or a snack food. I just reheat it throughout the week and dip either bread or chips in it.  The recipe is on All Recipes
Spincah Artichoke Dip


  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup mayonnaise (can be substituted for sour cream- but if you use sour cream, cook about 10 mins longer)
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup grated Romano cheese (I used mozzarella cheese here)
  • 1 clove garlic, peeled and minced
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic salt ( I love garlic. I used 1/2 tsp)
  • 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.

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