While I make a delicious Spinach & Artichoke Casserole, I hadn’t developed a palatable hot dip of spinach and artichokes. I perused recipes all over the Internet, most of which called for the addition of mayonnaise — blech. I really wanted something with clean, bright flavors and creamy undertones, and I think I’ve hit upon the right notes here.
2 14-oz cans artichoke hearts, drained and pulled apart
2/3 cup grated Romano cheese
2/3 cup grated Parmesan cheese
2 cloves garlic, smashed
1 10-oz package of frozen, chopped spinach
8-10 leaves of fresh basil
1/2 cup cream cheese
1 cup sour cream
2 cups shredded mozzarella cheese
2 tablespoons fresh lemon juice
vegetable oil cooking spray
- Preheat the oven to 350 degrees. Lightly spray a 3-quart baking dish with cooking spray and set aside.
- In a food processor, place artichoke hearts, Romano cheese, Parmesan cheese, and garlic. Pulse until chopped coarsely. Transfer artichoke mixture to a large mixing bowl.
- Place frozen spinach in a microwave-safe dish, cover and cook 7 minutes at 80% power. When the spinach is cooked, drain thoroughly in a colander, squeezing out all excess water.
- Transfer spinach to food processor, add basil and pulse for a few seconds.
- Add spinach mixture to the artichoke mixture and blend. Stir in cream cheese, sour cream, and mozzarella cheese. Add lemon juice and mix thoroughly.
- Spoon artichoke-spinach mixture into prepared baking dish.
- Bake at 350 for 25 minutes, or until cheese is melted and bubbling.
Serve with crackers or pita chips.
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