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…
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!