Creamy Spinach and Artichoke DipIngredients:
1 (10-ounce) bag frozen spinach, thawed and drained 1 (14-ounce) can artichoke hearts, drained and quartered 1 (8-ounce) package cream cheese, softened 1 cup sour cream 1 cup grated Parmesan cheese 3 cloves garlic, minced 1/2 teaspoon dried oregano 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 cup grated mozzarella cheese, for topping 1/4 cup bread crumbs, for toppingInstructions:
1.
Preheat oven to 350°F (175°C).
2.
In a large bowl, combine the spinach, artichokes, cream cheese, sour cream, Parmesan cheese, garlic, oregano, salt, and pepper.
3.
Spread the mixture into a small baking dish (about 8 inches square).
4.
Sprinkle with mozzarella cheese and bread crumbs.
5.
Bake for 20-25 minutes, or until bubbly and heated through.
6.
Serve warm with tortilla chips, crackers, or bread.
Tips:
For a richer flavor, use frozen spinach with cheese.
If you don’t have artichoke hearts, you can substitute canned or fresh hearts of palm.
To make ahead, prepare the dip and cover it with plastic wrap.
Refrigerate for up to 3 days.
Before serving, warm it in the oven until heated through.
For a healthier version, use reduced-fat cream cheese and sour cream.
You can also substitute whole wheat bread crumbs for regular bread crumbs.

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