Tuesday, April 19, 2011

Tasty Tuesday – Hot Spinach & Artichoke Dip

Tasty Tuesday

Welcome to another week of Tasty Tuesday here at The Young'ns!
There’s a recipe index under the food tab above if you’re ever looking for a recipe I’ve already blogged.
Every Monday, I plan on trying a new recipe. If it goes well, that’s what I’ll be posting on Tasty Tuesday. If not, I’ll post a tried and true (i.e. something I don’t have to think about too hard) ;)

Haven’t tried any new recipes yet this week, so here’s one that I love to bring or make whenever there’s a gathering of people. It’s oh-so-tasty! Just make sure to bring enough bread and veggies to dip it in, or people will go for a spoon ;) This recipe doubles and triples well too, making it the perfect thing for big or small parties.

Hot Spinach and Artichoke Dip

Borrowed from The Olive Garden and CDKitchen


  • 1 (8 oz.) pkg Cream Cheese
  • 1 can (14 oz.) Artichoke Hearts, drained, coarsely chopped
  • 1/2 cup Spinach, frozen chopped, or steamed
  • 1/4 cup Mayonnaise (do not use Miracle Whip)
  • 1/4 cup Parmesan Cheese
  • 1/4 cup Romano Cheese (You can use all Parmesan)
  • 1 clove garlic, finely minced
  • 1/2 teaspoon dried Basil or 1 tablespoon Basil Fresh
  • 1/4 cup Mozzarella Cheese, grated
  • 1/4 teaspoon Garlic Salt
  • Salt and Pepper, to taste


  • Preheat oven to 350 degrees F.
  • Allow cream cheese to come to room temperature. Cream together mayonnaise, Parmesan, Romano cheese, garlic, basil, and garlic salt. Mix well.
  • Add the artichoke hearts and spinach (careful to drain this well), and mix until blended.
  • Store in a container until you are ready to use. Spray pie pan with nonstick cooking spray, pour in dip, and top with cheese.
  • Bake at 350 degrees F for 25 minutes or until the top is browned. Serve with toasted bread, carrots, and celery.


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