Toasty bread is a must for dipping, but tortilla chips are just as good. Feel free to change up the cheeses, I don’t always have all of these on hand at the same time. Mix and match, use what’s in your pantry. That’s what I think makes a good recipe. It has guidelines, but isn’t set in stone. Now, go forth and make DIP!
Difficulty: EasyPrep Time: 10 min Cook Time: 30 min
1 (8 oz) package cream cheese, softened
1/4 cup mayonnaise
1/4 cup Parmesan cheese
1/4 cup Romano cheese
2 cloves garlic, peeled and minced
salt and pepper to taste
1 (14 oz) can artichoke hearts, chopped and drained
1/2 cup frozen spinach, defrosted and drained well
1/2 cup shredded mozzarella cheese
Pre-heat your oven to 350 degrees; grease a small baking dish. Mix everything but the artichoke, spinach and mozzarella cheese together. Gently fold in the artichokes and spinach. Spread into a the baking dish, top with mozzarella and bake until hot and bubbly, it usually takes about 30 minutes.
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