Wednesday, October 3, 2007

Spinach Artichoke Dip

1-(10 ounce) box frozen chopped spinach - thawed
1-(6 ounce) package artichoke hearts drained and chopped
1-(8 ounce)package softened light cream cheese
1 1/2 cups shredded mozzarella cheese
1/8 teaspoon garlic powder
1/8-1/4 teaspoon ground pepper
1 teaspoon lemon juice (about half a lemon)
1/4 cup grated Parmesan cheese
1/4 cup mozzarella cheese

1. Thaw a box of frozen spinach. Drain (real important to drain all the juice. I put in in a strainer and try to get all the water out by squeezing it near the holes)

2. Preheat oven to 350

3. In a medium bowl, combine spinach, chopped artichoke hearts, and a little of its juice, 1/4 to 1/2 cup Parmesan cheese, 1 1/2 cups mozzarella cheese, 1 (8 ounce) package of light cream cheese that has been softened, pepper, garlic powder, and lemon juice.

4. Mix well, and spoon mixture into a 1 quart baking dish. Top with remaining 1/4 cup Parmesan cheese and 1/4 cup Mozzarella cheese

5. Bake for 30-40 minutes or until hot, bubbly, and browned a little on top. Serve with tortilla chips.

2 comments:

Rach said...

Oh my gosh! This sounds so good. I made spinach dip for a MNO last week. I'll try this one next time. Yummy...thanks for sharing!

s.j.simon said...

:) did you know how cheese was invented? It wasnt necessity, it was an accident, read this