My Famous Spinach Artichoke Dip – An Introduction

August 13, 2011 § Leave a comment

I recently found myself unemployed, so I have a lot of free time on my hands.  Inspired by the CheapHealthyGood blog, I decided to spend some of that time documenting my favorite recipes.  I love cooking, and people seem to love eating the food I cook, so it seemed like a logical topic for an online journal.

I created this page a while ago, but never posted for fear of the first post.  What do you say in your first post?  Will anyone even read my first post (or subsequent posts)?  After much internal debate, I’ve decided to start out this cooking blog with my favorite introduction recipe – Spinach Artichoke Dip.  This dip will guarantee you life-long friends… as long as you continue to provide it to them on a regular basis.  There is a joke (hopefully a joke) between myself and one of my friends that I am only invited to his parties if I bring this dip.  I fear what will happen if I show up without it.

I usually serve this with pita chips, because they are sturdier than many alternatives like tortilla chips, but it really goes good with anything.

Hot Spinach Artichoke Dip
Serves a party

Partially eaten, completely delicious.

  • 2 (8 ounce) package cream cheese, softened
  • 1/2 cup mayonnaise (I started using low fat mayo and you can’t tell the difference)
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup grated Romano cheese
  • 2 cloves garlic, peeled and minced
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • salt and pepper to taste
  • 2 (14 ounce) can artichoke hearts, drained and chopped
  • 1 cup frozen chopped spinach, thawed and drained
  • 1/2 cup shredded mozzarella cheese


  1. Preheat oven to 350 degrees F.
  2. 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.
  3. Transfer the mixture to an 8″x8″ glass baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.

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