|Hot Spinach and Artichoke Dip|
My friend's brother is leaving soon for training with the US Army, so his family threw him a going away party. I decided to make two dishes that I knew he'd love, the oreo stuffed chocolate chip cookies and hot spinach and artichoke dip.
I usually make this amazing garlic artichoke dip for parties, but the first time I made it, he tried it and said it would be better with spinach. This is what their friends and family lovingly call being "Davised." :-) So instead of making my usual dip, I decided to make this recipe from Closet Cooking.
The original recipe looks like it was made for 2-4 people, so I doubled the amount of ingredients called for, which is reflected below. I also had to adjust the amount of baking time because I doubled the recipe, so just make sure to keep an eye out to prevent it from being overdone. This came out very well and I even heard stories of the family scraping all the leftovers they could from the pan. The only adjustment that I may make is more garlic. Maybe next time I will adjust my original recipe to see how well spinach goes with it.
|Right before going in the oven. Already looks good!|
|Right out of the oven.|
Hot Spinach and Artichoke Dip
From Closet Cooking
1 10 oz. package frozen spinach, thawed, drained and coarsely chopped
2 14 oz. cans artichoke hearts, drained and coarsely chopped
8 oz. cream cheese, room temperature
1 c. sour cream
1/2 c. mayonnaise
2 cloves garlic, grated or finely minced
1/2 c. grated parmigiano reggiano (parmesan), grated
1/2 cup mozzarella, shredded
Mix everything and pour it into a baking dish. (I used a 9 x 9 baking dish.)
Bake in a preheated 350F oven until the sides are bubbling and the cheese has melted and turned golden brown on top, about 20-30 minutes. (Because I doubled the recipe, it may take you 30-45 minutes, just watch it and adjust your baking time accordingly.)