Spinach Artichoke Dip

Spinach artichoke dip has got to be one of the most popular appetizers ever, as you can find it on almost every restaurant menu. Understandably so, as it is rich and creamy, and packed with flavor from the roasted garlic and the artichokes. It is a great appetizer idea for New Year’s Eve, as it certainly won’t fit into many people’s diet plans come January 1st. It comes together quickly, and it can be made ahead of time and baked just prior to your party. Serve it alongside tortillas chips, warm pita triangles or baguette slices.

Spinach Artichoke Dip
Yields: 8-10 servings

Ingredients:
8 oz. cream cheese, softened
1/3 cup freshly grated Parmesan cheese, plus more for topping
1/3 cup sour cream
1/3 cup mayonnaise
10 oz. frozen chopped spinach, thawed and drained
1 cup coarsely chopped canned artichoke hearts
4 cloves roasted garlic*, smashed
¼ tsp. salt
½ tsp. roasted red pepper flakes

Directions:
Preheat the oven to 400˚ F.  In a medium bowl, combine the cream cheese, Parmesan, sour cream, mayonnaise, spinach, artichokes, roasted garlic, salt and red pepper flakes.  Mix well with a rubber spatula until all ingredients are evenly blended.  Spread into a small baking dish (I used a gratin dish).  Sprinkle additional grated Parmesan over the top if desired.  Bake for 35-40 minutes or until the top is slightly browned.  Serve warm with baguette slices, pita chips, crackers, etc.

*To roast individual cloves of garlic, the unpeeled cloves into a baking dish or pan and bake at 350˚ F for 25-30 minutes.  Let cool before squeezing the cloves from the peels.

Source: Annie’s Eats

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