The Best Spinach Artichoke Dip

I decided to share the Spinach Artichoke Dip recipe after how much everyone loved it over Labor Day weekend! On Saturday it was all gone in about 15 minutes and Sunday it got nothing but rave reviews! Now, My sister-in-law Jillian is probably giggling while reading this, if nothing for the fact that after 5 years I’m finally writing this dang thing down. A little back story, I first made this for a Thanksgiving 5 or 6 years ago, this is the original recipe, however, I obviously changed it, but in true Heather fashion, I never wrote down those changes. So, over the last 5 years Jillian and I have made it a few times, continually asking each other what the heck we did to it. So, Jillian, here it is the official, written down, Spinach Artichoke Dip Recipe!

Photo Cred: Recipris

Prep Time: 20 min Bake Time: 20-25 min Oven: 350

Ingredients - 1 14 oz can Artichoke hearts, drained
- 2-3 cloves of garlic
- 1 16 oz Container of mixed Romano, Parmesan, Asiago Cheese
- 1 10 oz container frozen spinach, thawed
- 1 8 oz brick of cream cheese
- 1/2 to 3/4 Cup Heavy Cream
- 1 Cup Mozzarella Cheese

Grease a 9x13 pan and preheat oven to 350.
Take out cream cheese and let soften, if you forget this step like I always do, pop in the microwave for 10-15 seconds to soften.
Add garlic, artichoke hearts to food processor/blend blend until coarsely chopped.
In a Medium bowl mix softened cream cheese and spinach. Once mixed well add in Mozzarella, then add in mixed cheese. Once combined, slowly add heavy cream until smooth, you may not need all ¾ cup, you do not want too much liquid. Add in artichokes and garlic.

Place mixture in greased pan and bake for 20 min, or until cheese is melted and bubbly.

There it is! I hope you enjoy this and if you have any changes make sure you write them down in a comment, so you don't have to wait 5 years for a final recipe!

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