I remember being introduced to this dish quite a few years ago as an appetizer at a restaurant and really being surprised at how good it was. Years later, my kids had the same experience…as an appetizer at a restaurant….and surprisingly delicious, even to them. So, I decided to try and make it myself this week as a contribution to the weekly potluck dinner at my house for our couple’s small group Bible study. I served it with crackers and tortilla chips, and it seemed to be enjoyed by most. Unfortunately, it is FULL of dairy, so those with lactose problems won’t want to indulge. There was only a small amount left over, which my kids ate for lunch the next day!
This recipe will fill a 10 inch pie dish and serve probably about 15 as an appetizer.
Hot Artichoke and Spinach Dip
2 8oz packages cream cheese
1/2 cup sour cream
1 cup Parmesan/Romano blend cheese
2 cloves garlic, pressed
1 tsp dried basil
1/2 tsp garlic powder
2 14oz can artichoke hearts, drained and chopped
1 cup frozen chopped spinach, thawed and drained
1/2 cup grated mozzarella
Mix together cream cheese, sour cream, Parm./Rom. cheese, garlic, basil, garlic powder in medium bowl. Fold in spinach and artichokes. Spread into greased baking dish, sprinkle with mozzarella cheese, and bake at 350* for 25-30 minutes until bubbly and browned.
This is definitely one of my favorite things EVER!
I just made the spaghetti pie recipe! it was great! Thanks!
Rachel
Rachel Rooke!
This sounds like mine except for the mozzarella. That sounds like a great addition. I just love spinach artichoke dip. You can never get it gluten free while dining out and it just doesn't make sense. It should be naturally gluten free always. 🙂 I've made it before and we've eaten so much that it ended up being out dinner. 😉
Shirley