I served this dip at our last wedding anniversary, and it was a hit! Creamy, tangy and salty, it’s the perfect companion for French bread slices, pita chips and more!
Ingredients:
- 8 oz cream cheese, room temperature
- 4 oz sour cream
- 10 oz spinach, cooked
- 6 oz artichoke, chopped
- 1/3 cup parmesan
- 2 tbsp ranch powder
- 4 cloves garlic, roasted
- 1/2 tsp cayenne pepper
- 1/4 tsp salt
- 1/4 ground pepper
- 1 1/2 cup mozzarella, grated
Directions:
- In a bowl, add the cream cheese and sour cream. Whisk until smooth.
- Squeeze the juice from the spinach.
- Chop the spinach and artichoke.
- Add the spinach and artichoke to the cream cheese mixture.
- Add the ranch powder, garlic powder, salt and pepper. Mix everything together until well combined.
- Add 1 cup of grated mozzarella. Mix until combined.
- Transfer into a baking dish and add the remaining grated mozzarella on top.
- Bake at 350°F for 20 minutes. Then switch your oven to “broil” mode and bake until the top is golden brown. Make sure you watch it closely as it can burn easy!
- Serve with toasted baguette, or pita chips.
