Hot Spinach-Artichoke Dip

By Addie

It’s easy to make ahead of time and refrigerate until about half an hour before serving. Pop it in the oven, and it comes out all hot and bubbly. I mean, C'mon — who doesn’t love gooey melted cheese?

Ingredients

• 1 package (8-ounce) cream cheese, room temperature
• 1 package (9-ounce) artichoke hearts, drained (jarred or canned, cooked fresh, or frozen, but not marinated)
• 1 cup (10-ounce package frozen chopped) spinach, thawed, cooked and well drained
• 1/2 cup mayonnaise
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic
• 6 large fresh basil leaves
• 1/2 teaspoon kosher salt
• 1/4 teaspoons freshly ground black pepper
• 1/4 cup shredded mozzarella cheese
• Extra mozzarella cheese
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Preparation

Step 1

Directions:




Preheat the oven to 375 degrees.

Grease a 2-quart baking dish.

In a food processor, combine the cream cheese, artichoke hearts, spinach, mayo, Parmesan, garlic, basil, salt, and pepper. Spoon into the baking dish. Top with the extra mozzarella.

Bake until bubbling and the top is golden brown, 25 to 30 minutes.

Serve with crackers, tortilla chips, or toasted rustic bread.