Hot Spinach and Artichoke Dip

By jdwooten

Hot Spinach and Artichoke Dip. 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(s) (8-ounce) cream cheese, at room temperature
• 1 package(s) (9-ounce) artichoke hearts, drained jarred or canned, cooked fresh, or frozen, but not marinated
• 1 cup(s) (1 pound raw or one 10-ounce package frozen chopped spinach, thawed) steamed spinach, well drained
• 1/2 cup(s) mayonnaise
• 1/2 cup(s) grated Parmesan cheese
• 2 clove(s) garlic
• 6 large fresh basil leaves
• 1/2 teaspoon(s) kosher salt
• 1/4 teaspoon(s) freshly ground black pepper
• 1/4 cup(s) (shredded mozzarella cheese) shredded mozzarella cheese

Details

Servings 4

Preparation

Step 1

Preheat the oven to 375 degrees F.
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 mozzarella.

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

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