Classic Spinach and Artichoke Dip

This dip was so good! It was awesome hot and it was even better cold the next day.
I took this recipe from “The Epicurious Cookbook” by Tanya Steel.

I made this earlier in the day and baked it later that same night.

image

10 ounces frozen spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and cut into quarters
2 cups shredded mozzarella cheese
1 cup freshly grated Parmesan cheese
1 cup mayonnaise
1 cup sour cream
3 garlic cloves, minced
1 teaspoon freshly ground black pepper
1/4 teaspoon salt

1. Position a rack in the middle of the oven and preheat the oven to 350F.

2. Using paper towels, squeeze the spinach to remove as much liquid as possible, then finely chop and place in a large bowl. Add the artichokes, mozzarella, 3/4 cup Parmesan, the mayonnaise, sour cream, garlic, pepper, and salt and stir to combine. Transfer to a 1 1/2-quart baking dish. Sprinkle with the remaining 1/4 cup Parmesan, and cover snugly with foil. Bake until the top is golden brown, about 30 minutes.

YIELD : Makes 8 to 10 servings

image

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s