CrazyBusy Mama! (Dot Calm)

Whenever we have a get-together with friends or family, I like to make my hot artichoke and spinach dip (hot as in temperature, not spiciness). There’s nothing quite like the tanginess of artichoke mixed with spinach, cream cheese, parmesan, and garlic, piled on top of a slice of toasted baguette.

Unfortunately, I forgot to make this for our gathering on the 4th of July, but did make it the following day for my family. It’s a treat, and still yummy when spread cold on a piece of toast the next day. A tasty variation of this would be to stir in a little crab meat (or replace the spinach with it).

You can consider yourselves lucky today…I never give this out.

Artichoke Spinach Dip

Combine in a bowl and cream together:

• 2 – 8 oz. pkgs cream cheese (I use Neufchatel, because it has 1/3 less fat than regular cream cheese)
• 1/2 c. mayonnaise (not Miracle Whip)
• 1/2 c. shredded parmesan cheese (the kind in the bag, not the powdery parmesan that you shake on spaghetti)
• 1-2 cloves garlic, finely chopped
• 1 tsp. dried basil or 2 tsp. fresh basil
• 1/4 tsp. garlic powder

Add to the mixture:

• 1 – 14 oz. can of artichoke hearts, drained and chopped
• 1 c. chopped spinach, steamed and water pressed out with paper towelling (I use frozen spinach — canned spinach is awful and will ruin the dip)

Stir together until well blended. Spray a small casserole dish with nonstick cooking spray, then pour in mixture.

Top with 1/2 c. or more of grated mozzarella cheese. Bake at 350 degrees for 20-25 minutes. I like to place it under the broiler for a minute or two after it bakes to toast the top just a little (not too much, or you’ll burn the mozzarella).

Serve with toasted baguette slices. Can also be served with thin wheat crackers if you’re short on time.

Enjoy.

====================================================