Spinach Artichoke Dip

Sexy Ass Spinach…For Lovers Only

I know that this is one of those recipes that you think of from 90s potlucks and progressive dinners. Pop it in a bread bowl and you are completely with the era. But I still go back to this recipe for the winning combination of flavors and the lack of pre-processed ingredients used to make it. This is no TGIF Frozen Spinach Dip in the freezer aisle of the grocery store. This one is for lovers only. Shallots and garlic flavor the creamy dip and bring out the sweetness of the spinach and artichokes. Best of all, the ingredient list is simple enough that you probably have most of the ingredients on hand already. So if you need a calorie splurge to go with a little junk TV, this’ll do the trick. Bravo, here I come…

Spinach Artichoke Dip

4 oz. of cream cheese
1 shallot, finely chopped
3 cloves of garlic, finely chopped
1 c. of parmesan cheese
1 1/2 c. of shredded mozzarella
1 1/2 c. of cream
1 lb. of frozen spinach, defrosted and squeezed of water
1 can of artichoke hearts, roughly chopped
1/4 c. of mayo
1/4 tsp. of salt
1/2 tsp. of black pepper
1/2 tsp. of garlic powder
pinch of nutmeg
pinch of white pepper

Preheat the oven to 400°.  Reserve 1/2 c. of the mozzarella and 1/2 c. of the parmesan and set aside.  Mix all other ingredients well and turn out into a buttered casserole dish.  Top with the reserved mozzarella and parmesan and place in the oven.  Bake for 25-30 minutes until bubbly and browned on top.  Serve hot with crostini, sliced baguette or tortilla chips.