HOT SPINACH ARTICHOKE DIP

INGREDIENTS

• 2 cloves garlic, minced
• 1 box (8 ounces) cream cheese, softened at room temperature
• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 1/2 cup grated Parmesan cheese
• 1 1/2 cups grated mozzarella cheese
• 1 can (14 ounces) artichoke hearts, drained and chopped
• 10 ounces frozen spinach, thawed, drained and chopped
• 1/2 teaspoons kosher salt
• 1/2 teaspoons freshly ground black pepper

INSTRUCTIONS

Preheat oven to 375 degrees. Grease a small baking dish.
In a medium bowl, whisk together the garlic, softened cream cheese, mayonnaise, sour cream, Parmesan, 1/2 cup mozzarella, artichoke hearts, spinach, salt and black pepper.
Pour into the prepared baking dish. Sprinkle with the remaining mozzarella.Bake 25 to 30 minutes; until the cheese is melted and the sauce is warmed through. For best results, serve promptly.

NOTES

You can use fresh spinach, but saute it first and remove excess moisture.
For optimal taste, use freshly grated Parmesan. The taste is worth every penny, as my late mother used to say.
If you love garlic, add another minced clove.You will love it!
This dish can be prepared up to 24 hours in advance, kept covered in the refrigerator and baked shortly before your company arrives.
For best results, use canned artichoke hearts soaked in water. Drain to remove excess moisture.
To brown the top of the sauce, turn on the broiler during the last 1 to 2 minutes of baking.Stick around as I have always found broilers to be unpredictable.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave.

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