On the day that Sam proposed, we went out to eat and got spinach and artichoke dip at the cheesecake factory (and cheesecake, obviously).  Then, when we were engaged and planning the wedding, we went to a bridal fair and have the best dip ever that a catering company had made.  A few months into being married we went to a wedding reception and that caterer was there, serving the spinach and artichoke dip!  Since the chances are slim that we’ll continue to go to weddings with the same dip, I got this recipe for the dip.  It’s pretty close (and a lot cheaper than hiring a caterer!).

Spinach and Artichoke Dip

  • 1 (8oz) package of cream cheese
  • 1/4 cup light sour cream
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup grated Romano cheese
  • 2 cloves garlic, peeled and minced
  • 1/2 tsp dried basil
  • 1/4 tsp salt
  • 1 (14oz) jar artichoke hearts, drained and chopped
  • 1/2 cup frozen spinach, thawed, drained, and chopped
  • 1/4 cup shredded mozzarella
  • Extra mozzarella
Preheat oven to 350F.  Lightly grease a small baking dish.
Combine all ingredients (except extra cheese).  Pour into the dish and then top with extra cheese. 
Bake for 25 minutes @350, or until brown and bubbly.
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