Description
My husband and I love a really good spinach artichoke dip. However, many of the ones out there use either jarred Alfredo sauce or mayonnaise in the preparation. While there is nothing wrong with using these ingredients, I prefer a more humble dish, not to mention one lighter on calories than its counterparts. This recipe is also great for mini-slow cookers as you can set it on low and keep it hot all throughout the party.
Ingredients
- 14 ounces, weight Canned Artichoke Heart Halves, Drained And Chopped
- 1 box Frozen Spinach, 10 Ounce Box, Thawed And Squeezed Of Liquids
- 8 ounces, weight Neufchatel Cheese, Softened And Cubed
- 2 cups Mozzarella Cheese, Shredded
- ¾ teaspoons Salt
- 1 teaspoon Red Pepper Flakes
- 1 teaspoon Dried Onion Flakes
- 1 Tablespoon Chopped Garlic
Preparation
1. Preheat oven to 375 F. Combine all ingredients, minus 1/2 cup mozzarella cheese, in a large mixing bowl. Stir to combine. You do not need to completely break apart all of the Neufchatel cheese as it will melt into the other ingredients as long as you have cubed it small enough.
2. Pour the mixture into a 9×9 baking dish. You don’t want the dip too deep or you will have to increase the baking time and you will not have as much of the top crust for enjoying.
3. Sprinkle the reserved 1/2 cup mozzarella cheese over the top of the dip.
4. Place in the preheated 375 F oven and bake for 30 minutes or until bubbly and golden on top. If after 30 minutes the top is not as brown as you would like, simply place it under the broiler for 1-2 minutes, but watch it closely!
5. Serve hot with pita crisps, bread points, or tortilla chips.
