Friday, March 13, 2009

Artichoke Spinach Dip

Jen had a get-together to show off her new pizza making skills, and I wanted to contribute as well. Appetizer-surfing brought up a fabulous sounding Artichoke Spinach dip. Unfortunately, when I hit the grocery store, I'd already made up my mind, regardless of the $12 peso can of artichoke hearts, $12 peso package of cream cheese, and other cheeses necessary to create this heart-attack inducing ----. It was worth it, but probably won't be appearing again until I get back to the U.S.

Artichoke Spinach Dip


1 (8 ounce) package cream cheese, softened

1/4 cup mayonnaise

1/4 cup grated Parmesan cheese

1/4 cup grated Romano cheese

1/4 cup shredded mozzarella cheese

2 cloves garlic, peeled and minced

1/2 teaspoon dried basil

1/4 teaspoon salt

pepper to taste

1 (14 ounce) can artichoke hearts, drained and chopped

1/2 cup frozen chopped spinach, thawed and drained


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.

  2. In a medium bowl, mix together cheeses, mayonnaise, garlic, basil, salt and pepper. Gently stir in artichoke hearts and spinach.

  3. Transfer the mixture to the prepared baking dish.

  4. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.

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