You think you have tasted the best spinach artichoke dip? Think again, because this is the best spinach artichoke dip recipe around and it is so delicious! If you love spinach and artichokes with ooey gooey mozarella cheese then you’re going to love this too. My family sure does, including my kids which is great news because spinach and artichokes are so good for you.
We enjoy eating it at family parties and as an appetizer on special occasions. Also, it is a great game day food to snack on while watching your favorite football team. If you are ready to find out how easy it is to make this delicious goodness then keep on reading.
Ingredients: (Yields 6 Servings)
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup grated parmesan cheese
1/2 cup cubed mozzarella cheese
1/2 teaspoon minced garlic
1 (10 ounce) package frozen spinach, thawed and squeezed of juices
1 (14 ounce) can artichoke hearts, chopped
Directions: Preheat oven to 325 Fahrenheit. Combine all ingredients and place into shallow baking dish. Bake dip for 15-20 minutes for 15-20 minutes or until mozzarella cheese is melted. Serve it with tortilla chips or bread. Then enjoy!
Look at that yummy goodness! If you try this recipe I would love to hear your feedback by leaving a comment.
Being a huge lover of cheesecake I wanted to share with you my mini white chocolate mint cheesecake recipe. I made these over the holiday and pretty much do every year if I have the time. I have been known to make several different flavors and package them up and give away as Christmas gifts. My kids, husband and everyone that eats them just loves them. They are always a huge hit for dinner parties and they do make great Christmas gifts.
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Preheat oven to 350 degrees F (175 degrees C). Line mini muffin/cupcake tins with mini foil baking liners. Mix chocolate wafer cookie crumbs, sugar and butter in bowl. Spoon a teaspoon of crust mixture into each liner and mixture firmly down into the bottom of each liner. Bake in oven for 10 minutes. Remove pan from oven.
In a mixing bowl, beat cream cheese, sugar, egg, lemon juice, vanilla extract, melted white chocolate, and peppermint chips until smooth and silky. Fill each mini liner with mixture on top of the crust, almost completely to the top. Bake in oven for 12-15. Cool before serving. Store cheesecakes in refrigerator or freeze. If you freeze then thaw completely before serving.
Tips: Make sure your cold ingredients are at room temperature before you start. Remove cheesecakes from oven before they crack, when the center is still soft.