The other day I got a request to make this Spinach-Artichoke dip from Miss Picky. It wasn't a snow day, wasn't a party, or a football game. It was just because. We had everything in the house to make it, so why not? They had theirs with tortilla chips, I had mine with pita chips! Sometimes, just because is a very good thing!
I got a little pre-occupied, no surprise there and the top really toasted! For some people a mistake, but for us, it's the best part. I used so much cheese, underneath was gooey! That worked. Everyone was happy!
Hot Spinach and Artichoke Dip
1 package (8-ounces) Philadelphia cream cheese
1 14-ounce can artichoke hearts, drained and coarsely chopped
1/2 cup Parmesan cheese
1/2 cup frozen spinach, drained and chopped
1/4 cup mayonnaise, NOT miracle whip
1 clove garlic, finely minced
1/2 teaspoon basil, dried
1/4 cup mozzarella cheese, grated or shredded
salt and pepper
Allow cream cheese to come to room temperature. Cream together the cream cheese, mayonnaise, Parmesan, garlic, basil, salt and pepper. Mix well. Add the artichoke hearts and the spinach (make sure to get out all the excess water) and mix until blended. Store in a container until you are ready to use. Spray the oven dish with Pam (or similar), pour in the dip, and top with the mozzarella cheese. Bake at 350 degrees for 25 minutes or until the top is browned. Serve with toasted bread, tortilla chips, pita chips, etc.
This recipe can be doubled.