Another Great DipJanuary 15, 2013
My sister and her family came over last week. My niece went to San Diego during the Christmas break with her high school band and they came over to watch it. My niece’s band participated in the Balloon Parade and the Holiday Bowl’s half-time. The Balloon Parade was televised, but the half-time performance was not.
We had a good time watching the parade and enjoying some great snacks. One of those snacks was this artichoke spinach dip. It makes a nice size portion, but I’ve found that if a I place the dip in smaller containers it works better. Maybe because it makes me feel less of a glutton.
I’ve been making this dip for years, but it had moved out of my rotation. Until now. I knew I needed to make this after I saw the jumbo jars of artichoke hearts at Costco. I suppose you could make this dip with regular cream cheese, but I never have. It has just the right amount of garlic, spinach and artichoke heart ratio. Serve this at your next get together or football party and watch it disappear.
- 1/2 C Parmesan Cheese, grated
- 2 Cloves Garlic
- 1-10 oz package Frozen Chopped Spinach, thawed and squeezed to remove all moisture
- 1 C Artichoke Hearts in oil, drained
- 1-8 oz container of soft garlic-chive cream cheese
- 2 Eggs
- 1 C Mozzarella Cheese, shredded
- Pepper, fresh ground
- Bread Crumbs
Preheat oven to 375 degrees. In blender or food processor, add parmesan cheese, garlic, spinach, artichoke, cream cheese, and eggs. Blend thoroughly. Add mixture to medium-sized bowl. Fold in Mozzarella cheese. Transfer to a baking dish. Garnish with pepper and bread crumbs. Bake for 20-25 minutes until heated trough. Serve with your favorite tortilla chips, crackers or pita chips.