Mazing Artichoke Dip

Cheese crisps are a great “cracker” for scooping it up, and it’s also great with carrot sticks, celery, strips of raw bell peppers, or any number of other goodies.

Another great thing about this dip is that it can be made very quickly by microwaving the ingredients sort-of-separately, mixing, then broiling in the oven. If you have more time and want fewer steps in preparation though, you could just mix everything together  and then throw it in the oven at 350º for 30-45 minutes or until it’s heated through.

8 oz. Cream Cheese, warmed in the microwave for 2 minutes on 50% heat to soften it – (Even if you’re making your dip in the oven, pre-microwaving the cream cheese will help you mix it with the other ingredients, so I recommend not skipping this step.)

A dollop of sour cream – maybe 1/4 – 1/3 cup
A dollop of mayonnaise – about 1/4 cup

About a cup of chopped spinach (either fresh, cooked, or frozen, thawed)

2 cans or jars of non-marinated artichoke hearts, roughly chopped

Garlic salt

Chili powder – be generous! The cream cheese and sour cream will act to “cool” the dip, so you can sprinkle away with the chili powder

A handful of shredded mozzarella cheese

Mix all ingredients in a baking dish, and sprinkle on a bit more mozzarella, and then broil until the cheese is browned.