Spinach & Artichoke Dip

Here is an awesome recipe for a baked spinach and artichoke dip that my sister-in-law gave to me. It is a hit whenever either of us make it!

INGREDIENTS

• 1 (8 ounce) package cream cheese, softened
• 1/4 cup sour cream  
• 1/4 cup grated Parmesan cheese
• 1/4 cup grated Romano cheese
• 1 clove garlic, peeled and minced
• 1/4 teaspoon garlic salt
• salt and pepper to taste
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1/2 cup frozen chopped spinach, thawed and drained *
• 1/4 cup shredded mozzarella cheese *

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease* a small baking dish.
2. In a medium bowl, mix together cream cheese, sour cream, Parmesan cheese, Romano cheese, garlic, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
3. Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.
4. Serve warm with tortilla chips or toasty bread.

** NOTES**

I always use a glass baking dish and I smear butter on all the edges before I pour in the dip.

When I add the mozzarella cheese to the top of the dip, I always stir it up a little so that it isn’t too thick.

I never measure the spinach. I use a bag of frozen spinach and I let it sit out and defrost while I am mixing everything else and last I add the spinach, I pull out a handful and squeeze all the water out and then I add it to the dip. If it is still kind of frozen, I will stick my hand under warm water and let it defrost it all the way. I just keep adding until it looks like I have enough.

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