appetizer essential: yummy artichoke & spinach dip

How To Make appetizer essential: yummy artichoke & spinach dip

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  PREP/PREPARE
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  You will need an ovenproof dish to make this recipe. Something you can bake in and take directly to the table. Just make sure everyone knows that it will hot, hot, hot.
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  This dip is a bit thicker than most, so I would not suggest just dipping a chip into it because you will wind up with a lot of broken chips. Instead, have each guest spoon off a bit onto their plates, break it up slightly, and then proceed to scoop it up.
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  Gather your ingredients (mise en place).
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  Drain and chop the artichokes, and defrost the chopped spinach, then allow them to drain on a couple of paper towels. Place a rack in the middle position, and preheat the oven to 355f (180c) In a mixing bowl, combine the cream cheese, sour cream, parmesan cheese, 1/4 cup of the mozzarella, minced garlic, and some salt and pepper, to taste
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  Make sure that the cream cheese is softened.
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  With all the cheese, this dish is already going to be a bit salty, so take care with the salt.
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  Carefully fold in the artichoke hearts and spinach. Lightly oil or butter a small baking dish. Place into the baking dish and sprinkle the top with the remaining 1/4 cup of shredded mozzarella. Place in the preheated oven and bake until the dish is bubbly, and the top begins to brown, about 20 – 25 minutes.
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  Once it begins to brown, it is a quick step from brown-to-black, so keep an eye on it.
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  PLATE/PRESENT
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  Serve hot with chips, toasted bread, whatever you fancy. Enjoy.
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  Keep the faith, and keep cooking.
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