It is a close call but if I had to pick the most requested recipe from my Mummies Night Out I would have to say it is today’s recipe.
I have a go to appetizer that I love. It is a roasted garlic and artichoke dip that I have made for years. Everyone loves it and it is always one of the first things to disappear.
Last month when I went out to dinner with blog reader Beth who was in town for the Portland Marathon she told me she would send me a few of her favorite recipes – one of which was an artichoke and spinach dip. I was excited and decided to try it out at Mummies Night Out.
I may have a new favorite appetizer. It’s really too close to call!!
The original recipes calls for frozen spinach but Beth told me she always uses fresh so I did too. It also calls for Parmesan and Romano cheeses. I found a combination of the two and used that.
I served in with a sliced baguette but it would be good on crackers too. You must try this recipe- trust me on this one! In fact, it was so good I made it again two nights later for our neighborhood Halloweenie Roast where it promptly disappeared again.
Artichoke and Spinach Dip
1 (8 ounce) package cream cheese, softened
1/4 C mayonnaise
1/4 C grated Parmesan cheese
1/4 C grated Romano cheese
1 clove garlic, peeled and minced
1/2 tsp dried basil
1/4 tsp garlic salt
salt and pepper to taste
1 (14 ounce) can or jar artichoke hearts, drained and chopped
1/2 C frozen chopped spinach, thawed and drained or 2 handfuls of fresh baby spinach, chopped
1/4 C shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.