14ouncesmarinated artichoke heartsdrained and chopped
1cupfrozen spinachthawed
1cupmozzarella cheeseshredded
2tablespoonsparmesan cheeseshredded
Instructions
Preheat oven to 400°F.
In a bowl combine cream cheese, sour cream, mayonnaise, garlic, and onion powder with a hand mixer until fluffy.
Squeeze all liquid from spinach and add to creamy mixture. Stir in half of the mozzarella cheese and chopped artichokes.
Spread into a small casserole dish (or deep dish pie plate).
Sprinkle the rest of the mozzarella cheese and parmesan cheese on top of the mixture.
Bake 18-22 minutes or until bubbly and cheese is browned.
Notes
Prep dip ahead of time and refrigerate until ready to heat and serve. Or bake it and keep warm in a Crockpot.
Refrigerate leftover dip in a covered container for about 4 days. Freeze cooled portions in a zippered bag with the date labelled on it, for up to 3 months.
Thaw frozen dip in the refrigerator and serve cold, or reheat in the microwave or oven. Stir before serving.