Spinach and Artichoke Dip

This is my favorite all time dip, i make it with fresh spinach but frozen spinach will work too! Just be sure to cook it long enough so it isn’t watery. Even veggie haters love this dip since its just so cheesy and savory. Spinach, artichoke and roasted garlic are the stars of the dip. If you don’t have time to roast garlic for this dip don’t worry about it as i’ve also made it with a regular head of garlic and it still turns out amazing.

I love having this dip with nice crusty bread slices and serving it with a little spoon so it’s easier to eat. Veggies and crackers also go amazingly with it. Ive also used leftovers of this dip for homemade pasta sauce and for stuffing chicken breasts. so feel free to get creative, its so delicious and cheesy its hard to go wrong.

The added parmesan at the end makes for a crispy and delicious top, which is always one of my favorite parts of this dip. Enjoy with friends or by yourself, you deserve it!

Ingredients

• 1 tsp olive oil
• 9 oz fresh spinach
• 1 14oz can of artichoke hearts
• 1 roasted head of garlic
• 8 oz cream cheese, softened
• 8 oz Italian cheese blend
• 1/4 cup parmesan cheese
• 1 tsp pepper
• Bread, crackers, or veggies for dipping

Instructions

1. Add spinach to a pot with a tiny bot of olive oil and cook until limp and tender.
2. stir in artichoke hearts and garlic, cooking until slightly browned and no liquid is left.
3. In the bowl of a mixer or a separate bowl combine the cooked spinach mixture from the pot, cream cheese, Italian cheese, parmesan and pepper. Be sure to save some parmesan at the end to sprinkle for a crispy topping. Mix until everything is incorporated.
4. place the dip into an oven safe dish and top with some parmesan.
5. Bake at 400 F for 12-15 minutes and enjoy!