Spinach Artichoke Dip is a dish that many cooks I know are very afraid of. Made incorrectly, it can be horrible, and every chef or cook seems to have their own version. However, in its simplest form, this can be a great, easy, and enjoyable dish to make.
The recipe that we use is for the most part very simple, and mimics the dip made by some of the most popular Italian restaurants. We make this from time to time for dinner and guests, but it’s also great to fix on a weekend to simply let everyone snack on. It can be made using fresh artichokes, but I personally have never attempted the task. We use canned artichoke hearts, and frozen chopped spinach.
8 ounce cream cheese (Room temp)
1/4 cup mayonnaise
1/2 cup Parmesan cheese
1/4 cup Mozzarella cheese
1 can (14 oz) artichoke hearts drained, chopped
1/2 cup spinach, frozen chopped, drained
1 clove garlic, finely minced
1/2 teaspoon dried basil
Preheat oven to 350 degrees. Combine together mayonnaise, Parmesan cheese, cream cheese, garlic, and basil. Mix well. Add the artichoke and spinach, combine. Place in baking dish and top with mozzarella cheese. Bake at 350 degrees for 25 minutes or until the top is browned. Serve with toasted bread or tortilla chips. You can also use various cheeses as the topping to help blend the dish with your other items. Cheddar works well, however mozz is traditional.
If you take a French baguette and slice it very thin, then brush with some garlic butter, and toast under a broiler just until crisp, you have a very nice vehicle for the dip. It can also be served with tortilla chips (Tracy’s favorite). Easy garlic butter for bread is to combine melted butter with garlic powder and salt to taste. Start slow, and add extra garlic to your liking. Also, a coating of fresh cracked black pepper over the dip can add an extra flavor profile. The dip can also be used as a condiment for making some amazing sandwiches such as roasted chicken on wheat with tomato and fresh spinach.