Spinach and Artichoke Dip

by Sarah Yaw

In the world of party fare, spinach and artichoke dip is kind of cliché. It appears on nearly every chain restaurant’s appetizer menu. But this spinach artichoke dip is different. It isn’t greasy or full of mayonnaise; it’s delicious, creamy, fresh tasting and truly flavorful — allowing each ingredient to shine. Many people tell me it’s the best they’ve ever had, and I’d have to agree! Serve it warm with tortilla chips, crudités or crackers, and your party guests will thank you.

2 cups shredded, whole milk mozzarella cheese
1⁄2 cup sour cream
1⁄4 cup freshly grated Parmesan cheese, divided
1⁄4 tsp black pepper
3 garlic cloves, crushed
1 14-oz can marinated artichoke hearts, drained and chopped
2 8-oz blocks cream cheese, softened
1 10-oz package frozen spinach, thawed, drained and squeezed dry
Tortilla chips, crackers and/or crudités (for serving)

Preheat oven to 350 degrees. In a bowl, combine 1 1⁄2 cups
mozzarella, sour cream, 2 tablespoons Parmesan, crushed garlic, pepper artichokes, cream cheese and spinach. Stir until well blended. (A stand mixer with a paddle attachment makes this even quicker and easier.) Spoon the mixture into a 11⁄2-quart baking dish and top with the remaining cheeses. Bake for 30 minutes until golden brown and bubbly. Serve with chips and/or crudités.

[Photography by Amber Harris Photography]