My mother’s spinach artichoke dip is by far one of my favorite party foods to make and eat. It’s a simple and easy dip to make but it is packed full of flavor, and always a party favorite. Since it was the last duck football game of the season I thought I’d make a couple of things instead of us just ordering pizza like we normally do.
Start by preheating the oven to 350 degrees F. In a mixing bowl place 16 ounces of cream cheese, and mix until nice and fluffy.
While the cream cheese is mixing mince enough garlic to get 2 tablespoons, or you can cheat and by a jar of minced garlic.
Once the cream cheese in nice and fluffy add 1 cup mayonnaise, 1 cup Parmesan cheese, 1 tablespoon dried basil, 2 tablespoons garlic, and salt and pepper to taste. Mix until everything is well combined.
Next add 1 cup chopped spinach, to save time I buy already chopped spinach.
Cube 1 cup of artichoke hearts, it takes about a 6-8 ounce jar full of them. I drain the juice before dumping them onto a cutting board. Don’t put any of the juice they are in into the dip mixture.
Once everything is mixed add in the spinach and artichoke hearts.
Give it one more good mix.
Evenly spread the dip into a oven proof dish.
Add a good amount of mozzarella cheese.
Add bake the dip until the edges are nice golden brown color and serve hot. Do be careful though it is very hot, but very delicious. As always I hope you enjoy this amazing dish as much as we do.
16 ounces cream cheese, 2 packets
1 cup mayonnaise
1 cup Parmesan cheese
1 tablespoon dried basil
2 tablespoons minced garlic
Salt and pepper, to taste
1 cup frozen spinach, chopped
1 cup artichoke hearts, cubed
1 cup mozzarella cheese
Preheat the oven to 350 degrees F. Place the cream cheese in a mixing bowl and mix until its nice and fluffy. Add the mayonnaise, parmesan cheese, dried basil, minced garlic, and salt and pepper to the cream cheese and mix until its completely combined. Next add the spinach and artichoke hearts and mix completely again. Place the mixture into a oven proof dish and bake until the cheese is a nice golden brown and bubbly hot on the edges.