HOT N' CHEESY SPINACH & ARTICHOKE DIP | THE KITCHEN MAGPIE
Just get a spoon and start eating it right from the dish, who needs bread? A good spinach/artichoke dip is one of my favorite foods for a brunch. Or
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Kick the tires and light the fires to 350 degrees. This is as easy as falling off a horse.
- Mix the cream cheese, sour cream, very squeezed out spinach, roasted garlic that you chopped or smushed up, the chopped artichokes and pepper. Cream it all together well.
- Whip it up, get that spinach broken up, the creams melded together, don't worry, the more you mix it, the better it is.
- Then add in the cheese. Now this Parmigiano-Reggiano makes this dip taste amazing. That and the roasted garlic give this hot dip an edge on most others.
- Mix in half the mozzarella cheese.
- Place your dip into a greased baking pan or pyrex baking container and add the remaining mozza cheese to the top.
- Bake uncovered at 350 degrees for 20-25 minutes until the cheese is melted and a knife inserted in the middle comes out hot. Then you can serve it piping hot out of the oven, put some lovely artisan breads in there (which I did not make myself, as if) or vegetables, crackers, you name it. If you cover it with tinfoil for a few minutes, you also heat the bread up quite nicely before serving.
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