Hot Spinach & Artichoke Dip


With the Super Bowl behind us, and the excuse to make ridiculously fattening foods acceptable now just a faded memory, it is difficult to get one particular snack out of our nostalgic thoughts – hot spinach & artichoke dip.  Cheesy, rich, and textured with moist bits of artichoke hearts swirled in a glorious green bed of spinach and garlic, we at the Pleasant Pantry would like to honor the memory of this party-crowd pleaser. We won’t promote eating this decadent dish regularly, but if you didn’t get a chance to make it this past weekend, we are completely okay with you breaking out the ingredients and finding out for yourself what true happiness is all about… 

I literally count down the days before every holiday because it signals the time when I can make this dip… well being honest, any particular reason to make Spinach & Artichoke dip I will willingly oblige to get in the kitchen and whip up a batch.  It reminds me of family, good friends, happy times and home. – Jenet

Here is the process…

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This is the recipe… 


1 1/2 cups part-skim mozzarella cheese

1 1/2 cup grated fresh Parmesan cheese

1/2 cup Romano cheese

1/4 cup fat free sour cream

1/4 cup mayonnaise

8 ounce fat free cream cheese, softened

14 ounces artichoke hearts, drained and chopped

3 garlic gloves minced

10 ounce package chopped spinach, thawed, drained and squeezed dry

1/4 tsp black pepper

1 Tbs salt


Preheat oven to 350°. Combine 1 cup mozzarella and 1 cup parmesan and 1/2 cup romano cheeses with all other ingredients in a large bowl; stir until well blended. Spoon mixture into a 1 1/2-quart baking dish. Sprinkle with remaining cheeses on top. Bake for 30 minutes or until bubbly and golden brown.

Serve with tortilla chips, crackers or celery.

Indulge and enjoy!

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