Tuesday, May 13, 2014

Hot Spinach Artichoke Dip

In addition to Peanut Butter Pie, I was also responsible for bringing an appetizer to Mother's Day at my sister's.  My go-to appetizers are my mom's cheese ball and my paternal grandma Laverna's olive nut spread, which some day I'll post, but I wanted to do something different. My girl Raleigh (Rae's sister-in-law-to-be) planned to make a hot caprese dip, and I thought I'd compliment it with another hot dip.  Spinach Artichoke Dip it was, but I couldn't find a recipe I liked.  There were a couple good candidates including some interesting ones with Alfredo sauce, but I wanted to use mostly ingredients on hand.  Will all this in mind I did something I am still new to; I looked at a bunch of recipes and from them made my own.  Turned out pretty well with no major critiques from Momma D.  I served it with toasted mini pitas.

Hot Spinach Artichoke Dip
1 (10 oz) box frozen chopped spinach, thawed

1 can artichoke hearts, chopped (doesn't have to be a fancy jar)
1 cup shredded mozzarella
8 oz cream cheese 
2/3 cup sour cream
1/3 cup mayo
1/3 cup grated Parmesan 
2 teaspoons garlic 
1/2 teaspoon salt

Preheat oven to 375°F.

Combine spinach, artichokes, and mozzarella.  In a separate bowl, mix together remaining ingredients.  Combine well with original mixture. 

In a 9x9, bake for 25-30 minutes or until bubbly and slightly brown.


  1. Yay you're back brit!!! Recipe looks awesome.



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