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Katie Lee Joel's Spinach&Artichoke Dip




Source of Recipe


Katie Lee Joel


Recipe Introduction


...."I usually make some simple snacks, and the favorite is always my 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?!"


List of Ingredients




Yields 4 servings
1 8-oz. package cream cheese, at room temperature
1 9-oz. package artichoke hearts (drained jarred or canned, cooked fresh, or frozen, but not marinated)
1 c. steamed spinach (1 lb. raw or one 10-oz. package frozen chopped spinach, thawed), well drained
1/2 c. mayonnaise
1/2 c. grated Parmesan cheese
2 garlic cloves
6 large fresh basil leaves
1/2 t. kosher salt
1/4 t. freshly ground black pepper
1/4 c. shredded mozzarella cheese

1. Preheat the oven to 375°F.
2. Grease a 2-qt. baking dish.
3. 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.
4. Serve with crackers, tortilla chips, or toasted rustic bread.

Recipe