When the winter winds swirl around the North Pole and the elves come in from the cold, this bubbling spinach artichoke dip is one of the first dishes I bring to the table. It is rich, creamy, and perfectly golden on top, making it a welcome appetizer for any Christmas gathering. Serve it with toasted baguette slices or crisp vegetables and watch it disappear.
8 oz cream cheese, softened
½ cup sour cream
¼ cup mayonnaise
1 cup chopped spinach (fresh or frozen, drained well)
1 cup chopped canned artichoke hearts, drained
1 cup shredded mozzarella
½ cup grated Parmesan
2 cloves garlic, minced
Salt and pepper to taste
Preheat the oven to 350 degrees F.
In a medium bowl, mix the cream cheese, sour cream, and mayonnaise until smooth.
Stir in the spinach, artichoke hearts, garlic, half of the mozzarella, and all of the Parmesan.
Season with salt and pepper to taste.
Spoon the mixture into a small baking dish and spread it evenly.
Sprinkle the remaining mozzarella over the top.
Bake for 20 to 25 minutes, or until hot, bubbly, and lightly golden.
Serve warm with toasted baguette slices, crackers, or vegetable sticks.
Drain spinach thoroughly to prevent excess moisture.
For a deeper golden top, broil the dip for the last 1 to 2 minutes.
Keep warm in a slow cooker on low for holiday parties.
Add red pepper flakes for mild heat.
Stir in chopped roasted red peppers for extra color.
Use Romano cheese instead of Parmesan for a sharper flavor.