This spinach artichoke dip is delicious. It's so cheesy and fragrant. If you don't like artichokes, don't worry — you'll never know they're in there! My only question is: Is it okay to eat it with a spoon right out of the dish?
Ingredients
- cream cheese: 1 pack (8 ounce pack, softened)
- mayonnaise: 0.25 cup
- Parmesan cheese: 0.25 cup (grated)
- Romano cheese: 0.25 cup (grated)
- clove garlic, peeled and: 1 piece (minced)
- basil: 0.5 tsp (dried)
- garlic salt: 0.25 tsp
- salt and pepper: (to taste)
- artichoke hearts: 1 can (14 ounce can, chopped)
- frozen chopped spinach: 0.5 cup (drained)
- mozzarella cheese: 0.25 cup (shredded)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
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Mix cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt, and pepper together in a medium bowl. Gently stir in artichoke hearts and spinach.
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Transfer the mixture to the prepared baking dish; top with mozzarella cheese. Bake in the preheated oven until bubbly and lightly browned, about 25 minutes. LazyFoodieGirl
