(Make sure your cream cheese is softened so it will mix easily with the rest of your ingredients.)
3 cloves of Garlic, finely minced
6-8 oz. grated Parmesan Cheese
6-8 oz. of Sour Cream
A “sprinkle” of dried Basil
Add 2 (8 oz.) jars of artichoke hearts, drained.
Then fold in 1 (8 oz.) pkg of shredded Mozzarella Cheese and mix well!
Nick thinly sliced a loaf of French bread, and brushed it with Extra Virgin Olive Oil. Then he baked the bread in a 350 degree oven for 15-20 minutes until the bread slices began to turn golden brown. (You could also bake the bread and the dip at the same time if that fits your schedule better.)
The dip was placed in a casserole dish sprayed with cooking spray. He baked it for approx 30 minutes until it was heated through and beginning to bubble in the middle.
The warm, toasted bread was the PERFECT vehicle to get the dip to our mouths…And the crunch was just the right addition to the dish.
This recipe is a keeper…and not just for the holidays. It would be AWESOME served at ANY party.
Now, gather the ingredients and make your own version! You’ll be glad you did.
Nick's Cheesy Spinach Artichoke Garlic Dip
- 1/2 Bag (or more) Fresh Spinach
- 1 1/2 Blocks Cream Cheese (softened)
- 3 Large Cloves Fresh Garlic (finely minced)
- 6 to 8 oz. Grated Parmesan Cheese
- 6 to 8 oz. Sour Cream
- 1/2 tsp. Dried Basil (more or less-to taste)
- 1/8 tsp. Red Pepper Flakes (more or less-to taste)
- 2 (8 oz. Each) Jars Artichoke Hearts (Drained and Chopped)
- 1 8 oz. bag Shredded Mozzarella Cheese
1. Spray an ovenproof dish with cooking spray and set aside.
2. In a large mixing bowl combine all ingredients and mix well.
3. Pour into prepared baking dish and bake at 350 degrees for about 20-30 minutes or until top is lightly browned and center is bubbling and hot.
4. Serve with thinly sliced, toasted French bread or crackers of your choice.