Thursday, December 25, 2008

Baked Spinach and Artichoke Dip . . .

. . . served with artisan breads

1/2 of a 10-ounce package of frozen spinach (thawed, drained and coarsely chopped)
1 14-ounce can artichoke hearts (drained and coarsely chopped);
or 14-ounces of frozen and thawed artichoke hearts
4 ounces Philadelphia brand cream cheese, room temperature
1/2 cup sour cream
1/4 cup mayonnaise
1 clove minced garlic
1/4 cup grated parmigiana reggiano
1/4 cup grated mozzarella

Preheat oven to 350 degrees F.

Mix together with electric beaters the cream cheese, sour cream, mayonnaise and garlic. Fold the spinach, artichoke hearts, and cheeses into the mixture, and then pour it into a baking dish.

Bake in a preheated 350 degree F oven until bubbling and golden brown on top, about 20-40 minutes.

Serve with slices of baguette, cut-up vegetables, crackers, etc.

Note: For party service, I have served this in a boule that I've scooped out the inside (save and make bread crumbs) and warmed in the oven.


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