Sunday, January 31, 2016

Baked Spinach Artichoke Dip

1 cup mayonnaise
1 cup freshly grated Parmesan
1 can (about 14oz) artichoke hearts, drained and coarsely chopped
1 box (9oz) frozen chopped spinach, thawed and squeezed to drain
1/2 cup chopped red bell pepper
1/2 cup shredded mozzarella
1/2 block (4oz) cream cheese, cubed
1 clove garlic, minced
tortilla chips, pita chips, or assorted crackers

1. Heat oven to 350. Mix mayonnaise and Parmesan. Stir in artichokes, spinach, garlic, and bell pepper.

2. Spoon half of the mixture into 1-quart casserole. Add in cubed cream cheese, making sure it is separated and not clumped together in one spot. Sprinkle with mozzarella.

3. Cover and bake about 20 minutes or until cheese is melted. Stir to combine and serve warm, with crackers or chips.

Makes 24 "two tablespoon size" servings.

Note: Dip can be kept warm for a longer period of time by moving it into a small slow cooker set to low.

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I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

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