Spinach Artichoke Dip

This spinach artichoke dip is our family’s go-to dip for gatherings with friends and family. It can easily be prepped the day before, popped in the refrigerator, then baked right before use. Or, you can make it all in the same day.

It sure beats the store-bought chilled dip, the cold kind that’s packed with mayo. And this version is served warm with all the melted cheesey goodness. . . perfect for chips, crackers, and toasted baguettes!

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SPINACH ARTICHOKE DIP

Ingredients:

• 8 oz. cream cheese, softened

• 1/2 cup sour cream

• 1/4 cup mayonnaise

• 2 garlic cloves, minced

• 2/3 cup shredded Parmesan cheese

• 1/2 cup shredded mozzarella cheese

• 1/4 teaspoon pepper

• 1 (14 oz) can quartered artichoke hearts

• 8 oz. frozen spinach, thawed, squeezed to drain excess liquid

Instructions:

1. Preheat oven to 350 degrees. Spray a 1 quart (small) baking dish with non-stick cooking spray. Drain artichokes of excess liquid and chop. Set aside.

2. In a medium sized mixing bowl, stir together cream cheese, sour cream, mayonnaise, garlic, Parmesan, mozzarella and pepper. Stir in artichokes and spinach.

3. Spread mixture evenly into prepared baking dish. Bake in preheated oven until heated through, about 20 minutes.