(1 votes, average: 5.00 out of 5)
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Toasty bread is a must for dipping, but tortilla chips are just as good. Feel free to change up the cheeses, I don’t always have all of these on hand at the same time. Mix and match, use what’s in your pantry. That’s what I think makes a good recipe. It has guidelines, but isn’t set in stone. Now, go forth and make DIP!
Difficulty: Easy
Prep Time: 10 min Cook Time: 30 minIngredients
1 (8 oz) package cream cheese, softened
1/4 cup mayonnaise
1/4 cup Parmesan cheese
1/4 cup Romano cheese
2 cloves garlic, peeled and minced
salt and pepper to taste
1 (14 oz) can artichoke hearts, chopped and drained
1/2 cup frozen spinach, defrosted and drained well
1/2 cup shredded mozzarella cheese
Directions
Pre-heat your oven to 350 degrees; grease a small baking dish. Mix everything but the artichoke, spinach and mozzarella cheese together. Gently fold in the artichokes and spinach. Spread into a the baking dish, top with mozzarella and bake until hot and bubbly, it usually takes about 30 minutes.
Categories: Appetizers & Snacks, Dips
Submitted by: charleycooke on December 29, 2010
Ross says:
This is a fine recipe! Last night I took great liberty with it and made a dip for family. I didn’t have any mayonnaise so I whisked an egg yolk and some melted fat with a dash of lemon juice. and I used pepper jack cheese instead of mozzarella. The result was very pleasing. Thank you for a good dip recipe.
On January 1, 2011 at 10:12 am
CindyP says:
I made this for New Year’s Eve. It was a hit!
I doubled the recipe (except for artichokes — expensive!!) and put it in a 3-qt crockpot on high until hot and bubbly then turned it down to warm. Worked perfect!
I didn’t have Romano, so I used all the shredded Parmesan I had and added a bit more mozzarella!
I also had a box of the baked philo cups (they were on sale)–after the dip was partially melted in the crockpot, I put a spoonful in each cup and put in the oven until it was JUST starting to brown on top.
The combination of cheeses are endless, I will definitely use this recipe again!
On January 2, 2011 at 10:23 am
charleycooke says:
So glad that you liked it! I made it on New Years as well and I used swiss, cheddar and jack cheeses. I also added about a cup (for a doubled recipe) of cooked, crumbled bacon. It was really good 🙂 It really does have endless possibilities!
On January 2, 2011 at 11:45 am
Ross says:
I found a quart of artichoke hearts in BJ’s for 7 dollars. BJ’s = Sam’s club or price club. That was part of the inspiration for trying this.
On January 2, 2011 at 2:10 pm
Kenya Cook says:
I don’t have artichoke hearts. Wondering about a substitute for those. Also, my spinach is fresh, should I just blanch it and chop?
On August 18, 2011 at 1:38 pm
charleycooke says:
I’m not sure about the sub for artichoke hearts, although I suspect that mushrooms (cooked in a little fat and with a little garlic maybe) would work. I think I would probably just leave the artichoke hearts out and add a little more spinach 🙂 When I use fresh spinach, I saute it and then use it. I hope that helps!
On August 18, 2011 at 2:25 pm