Ahhh...spinach artichoke dip. It is something that I have been making for over 10 years and I still like it as much asI have the first time that I tasted it. This is such a crowd-leaser and always a hit at any gathering. The preparation is quite simple as it only involves mixing the ingredients then popping it in the oven to warm it up and brown the top/melt the cheese. I have been lazy lately as using the oven usually constitutes having to empty the entire contents then having to return them back once I have finished baking. My solution is to use my toaster over which works well for baking small portions but can hold up to about a quart size baking dish. Taking the dish is a little tricky though as there is not much space to maneuver so being burnt by the hot surface is more likely then when you use the oven so be extra careful. I usually use silicone oven mitts which are great at withstanding high temperature plus great at protecting the hands...hehehe
1 package chopped frozen spinach, thawed
1 can artichoke hearts, finely chopped
2 (6 oz. each) cream cheese, softened
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated parmigiano reggiano
1/3 cup grated romano cheese
1/4 cup gratedmozzarella cheese
salt and pepper to taste
1. Preheat oven to 350 degrees
2. Squeeze and discard liquid from thawed frozen spinach.
3. In a mixing bowl, combine softened cream cheese, sour cream,and mayonnaise. Mix well.
4. Add half of the grated parmigiano reggiano, half of mozzarella, thawed spinach, and artichoke hearts. Mix well.
5. Season with salt and pepper according to taste.
6. Transfer to oven-proof baking dish and top with remaining mozzarella and parmigiano reggiao.
7. Bake until cheese melts and turns slightly brown (about 10-15 minutes).
8, Remove from heat and serve warm.