Spinach Artichoke Dip

Posted on February 3, 2009. Filed under: Appetizers |

We all love ‘Spinach Dip.’ But there are so many different types and so many preferences. This recipe is a winner.

Serves 6-8

3 c. chopped fresh spinach
8 oz light cream cheese, room temperature
1/2 c. mayo, room temperature
1/2 c. light sour cream, room temperature
1 c. mozzarella cheese
1/2 c. Romano cheese
1/4 c. white wine
1 16 oz can artichokes heart, drained and chopped
3 garlic cloves
1 tsp black pepper

For dipping:
carrots, celery, french baguette, pita chips, apple slices, pear slices

Preheat the oven to 350
Combine the cream cheese, mayo, yogurt, garlic, cheese, wine and pepper in a food processor. Process until it is blended together and smooth. Fold in the chopped spinach and artichoke hearts.

Bake for 30-35 minutes. or until top is golden brown and sides are bubbly.

Serve with any dipping veggies and some bread and chips.

A huge plus to this dish is that it can be frozen. So if you make a ton, and only need t use half of it, bake 2 smaller dishes, and allow 1 to cool completely, then wrap it up and freeze it for up to 2 months. This will save you tons of time when you want to eat some spinach dip again.

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