Cheesy Spinach and Artichoke Dip

Prep Time: 10 minutes Cook Time: 20 minute Total Time: 30 minutes 6 serving

10 oz frozen shopped spinach, thawed and drained

14 oz canned artichoke, well drained and finely chopped

1 cup shredded Parmesan cheese

1 cup shredded mozzarella cheese

½ cup mayonnaise

½ cup sour cream

½ tsp garlic powder

salt and pepper, to taste

1. Using a kitchen towel or paper towels, squeeze the thawed spinach dry to rid of excess liquid.
2. In a bowl, combine artichoke hearts, spinach, Parmesan cheese, mozzarella cheese, mayonnaise, sour cream, garlic powder, and salt and pepper to taste. Stir until well- distributed.
3. Transfer to a baking dish and bake in a 350 degrees oven for 20 to25 minutes or until heated through and top is lightly browned. Serve immediately.

Spinach Artichoke Dip with Roasted Garlic

16 oz cream cheese

½ cup mayonnaise

10 oz frozen spinach, thawed, drained, excess liquid squeezed out

1 ½ cups Parmesan or Parmigiana Reggiano cheese

21 oz marinated quartered artichoke hearts, drained and coarsely chopped

2 tsp fresh lemon juice

1 tsp fresh ground black pepper

2 heads of garlic, roasted

1. Preheat oven to 375 degrees
2. Spray a 3 quart baking dish with non-stick spray.
3. In a large bowl, combine cream cheese and mayonnaise. Mix together until will combined.
4. Add spinach, cheese, artichoke hearts, lemon juice, pepper and roasted garlic. Stir until combined.
5. Spoon mixture into prepared baking dish.
6. Bake for 20 to 25 minutes or until golden brown and bubbling.
7. Serve with chips, toasted baguette slices or celery sticks.