Hot Spinach and Artichoke Dip

Hot Spinach and Artichoke Dip

My friend's brother is leaving soon for training with the US Army, so his family threw him a going away party. I decided to make two dishes that I knew he'd love, the oreo stuffed chocolate chip cookies and hot spinach and artichoke dip.

I usually make this amazing garlic artichoke dip for parties, but the first time I made it, he tried it and said it would be better with spinach. This is what their friends and family lovingly call being "Davised." :-) So instead of making my usual dip, I decided to make this recipe from Closet Cooking.

The original recipe looks like it was made for 2-4 people, so I doubled the amount of ingredients called for, which is reflected below. I also had to adjust the amount of baking time because I doubled the recipe, so just make sure to keep an eye out to prevent it from being overdone. This came out very well and I even heard stories of the family scraping all the leftovers they could from the pan. The only adjustment that I may make is more garlic. Maybe next time I will adjust my original recipe to see how well spinach goes with it.

Right before going in the oven. Already looks good!

Right out of the oven.

Hot Spinach and Artichoke Dip
From Closet Cooking

1 10 oz. package frozen spinach, thawed, drained and coarsely chopped
2 14 oz. cans artichoke hearts, drained and coarsely chopped
8 oz. cream cheese, room temperature
1 c. sour cream
1/2 c. mayonnaise
2 cloves garlic, grated or finely minced
1/2 c. grated parmigiano reggiano (parmesan), grated
1/2 cup mozzarella, shredded

Mix everything and pour it into a baking dish. (I used a 9 x 9 baking dish.)

Bake in a preheated 350F oven until the sides are bubbling and the cheese has melted and turned golden brown on top, about 20-30 minutes. (Because I doubled the recipe, it may take you 30-45 minutes, just watch it and adjust your baking time accordingly.)