Spinach and Artichoke Dip

Spinach & Artichoke Dip

The first time I had Spinach Artichoke Dip was at a Christmas party a zillion years ago. It was so good and was homemade. This recipe is the closest to that dish and it is simple, easy to make, and delicious. I like dips that have substance to them or small chunks of the ingredients. This one is no exception. I cut the artichoke hearts into small pieces.

I love this recipe because all the ingredients go into a crockpot and in

1 hour, it's ready!

Spinach & Artichoke Dip

Ingredients

• 8 oz mayonnaise

• 16 oz mozzarella cheese, shredded

• 8 oz Parmesan cheese, grated

• 8 oz artichoke hearts, drained and chopped (see tip below)

• 8 oz chopped spinach

(if frozen, thaw, then drain by squeezing)

• 1 red pepper, seed and finely chopped

• 2 cloves garlic, minced

• You will need a small crockpot to use for cooking. It can be used for

serving too. I have also done this successfully in a microwave*.

Instructions

1. Place all ingredients in crockpot; mix thoroughly, but gently.

2. Cover; cook on high until heated; then cook on low for 1 hour or until cheese is melted.

3. Mix again; transfer to serving dish; serve with toast points, crackers or pita bread.

* If using a microwave, place all ingredients in a glass or microwave-safe dish. Cook on a medium-low setting for 2 minutes at a time, gently folding mixture each time, until cheese is melted. Fold again gently; place under broiler to gently brown.

Tips

• If your serving dish is ovenproof, place the dip under the broiler just briefly to get some color on top.

• I like to chop the spinach and artichoke hearts into ¾-inch pieces. The presentation of the dish looks so much better and easier to eat.

• I love these bowls from Le Tauci. They make the best serving bowls and go with so many styles of dinnerware.

KEYWORDS

spinach artichoke dip recipe, best spinach artichoke dip

LAURA LEE ALICE
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