HOT SPINACH ARTICHOKE DIP

This Hot Spinach Artichoke Dip is a creamy cheesy delectable dip with garlic, Parmesan cheese, spinach and chopped artichoke hearts.  The end result is a mouthwatering good hot mess that family and friends just love!  Make some soon for movie night or your next shindig.

This is one of our all time favorite dips!  I mean what is not to love about a big hot mess of melted Parmesan, mozzarella, spinach and artichoke hearts all baked in a creamy base.  I love to serve this at my parties with Bacon Wrapped Water Chestnuts,  Crab Rangoon, and Baked Shrimp Toast. This dip can be prepped up to 24 hour in advance and stored in the fridge only to be baked warm and gooey right before your guests arrive.

HOW TO MAKE HOT SPINACH ARTICHOKE DIP

First squeeze your spinach until almost all of the moisture is removed.  I find it easier to do with my hands than a towel.  Now coarsely chop the spinach.  Next in a medium bowl stir together the garlic, softened cream cheese, mayo, sour cream, grated Parmesan Cheese, shredded mozzarella, chopped spinach, chopped artichoke hearts, salt, and black pepper.

Spoon the mixture into a greased baking dish and sprinkle with more mozzarella. Bake until the cheese is melted and the dip is warmed through. For best results serve promptly.

RECIPE TIPS AND HINTS

• You can use fresh spinach but sauté it first and remove any excess moisture
• For optimal taste use freshly grated Parmesan.  The flavor makes it worth every red cent as my late mother used to say.
• If you love garlic add another minced clove.  You will love it!
• This dish can be prepped up to 24 hours in advance, stored covered in the refrigerator and baked just before your company arrives.
• For best results used canned artichoke hearts packed in water. Drain to remove any excess moisture.
• To brown the top of the dip turn on the broiler the last 1-2 minutes of baking.  Stay close by as I have always found broilers unpredictable.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.  Reheat in the microwave.

HOW TO MAKE HOT SPINACH ARTICHOKE DIP

First squeeze your spinach until almost all of the moisture is removed.  I find it easier to do with my hands than a towel.  Now coarsely chop the spinach.  Next in a medium bowl stir together the garlic, softened cream cheese, mayo, sour cream, grated Parmesan Cheese, shredded mozzarella, chopped spinach, chopped artichoke hearts, salt, and black pepper.

Spoon the mixture into a greased baking dish and sprinkle with more mozzarella. Bake until the cheese is melted and the dip is warmed through. For best results serve promptly.

RECIPE TIPS AND HINTS

• You can use fresh spinach but sauté it first and remove any excess moisture
• For optimal taste use freshly grated Parmesan.  The flavor makes it worth every red cent as my late mother used to say.
• If you love garlic add another minced clove.  You will love it!
• This dish can be prepped up to 24 hours in advance, stored covered in the refrigerator and baked just before your company arrives.
• For best results used canned artichoke hearts packed in water. Drain to remove any excess moisture.
• To brown the top of the dip turn on the broiler the last 1-2 minutes of baking.  Stay close by as I have always found broilers unpredictable.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.  Reheat in the microwave.

WHAT TO SERVE WITH HOT SPINACH ARTICHOKE DIP

• Easy Crostini
• Tortilla Chips
• Carrot Sticks
• Pretzel Crisps
• Bagel Chips
• Cucumber Rounds
• Frito Scoops
• Celery Sticks
• Butter Crackers
• Pita Chip
• Baguette Slices

INGREDIENTS

• 2 cloves garlic minced
• 1 (8 ounce) box cream cheese softened to room temperature
• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 1/2 cup grated Parmesan Cheese
• 1 1/2 cups shredded mozzarella cheese
• 1 (14 ounce) can artichoke hearts drained and chopped
• 10 ounces frozen spinach thawed, drained and chopped
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper

INSTRUCTIONS