Anyone coming to Oh Lovely Lolo from the party yesterday, welcome! To my regular readers, I will be doing all Culinary Delight posts all this week (except for Lovely Lady/ Charming Gentleman Wednesday) from the Small Party menu that I made yesterday for my stepsister’s jewelry party. I posted the “That’s What Little Girls Are Made Of” Roasted Pecans on Friday and this week I will be posting the rest of the menu!
Out of all the appetizers, I think that this one was the most popular. What people found appealing was the pesto-like texture of the dip in contrast to the chunky and stringy texture of the more common recipes. I must give credit to Miss Katie Lee for this wonderful recipe. She adds a true Southern flair to her recipes that I just find delightful. The only thing I altered in her recipe was that I added the 1/4 Cup of mozzarella to the actual dip itself and then sprinkled more on top before baking, where she does not put any in the dip, just on top.
Hot Spinach and Artichoke Dip
- One 8-ounce package cream cheese, at room temperature
- One 9-ounce package artichoke hearts (drained jarred or canned, cooked fresh, or frozen, but not marinated)
- 1 Cup steamed spinach (1 pound raw or one 10-ounce package frozen chopped spinach, thawed), well-drained
- 1/2 Cup mayonnaise
- 1/2 Cup grated Parmesan cheese
- 2 garlic cloves
- 6 large fresh basil leaves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 Cup shredded mozzarella cheese, plus more for topping
1. Preheat the oven to 375°F. Grease a 2-quart baking dish.
2. In a food processor, combine the cream cheese, artichoke hearts, spinach, mayo, Parmesan, garlic, basil, salt, mozzarella, and pepper. Spoon into the baking dish. Top with more mozzarella.
3. Bake until bubbling and the top is golden brown, 25 to 30 minutes.
4. Serve with French bread or crackers and enjoy!