MONDAY RECIPE POST - HOT CHEESY SPINACH-ARTICHOKE DIP

This is an old favorite of my Dear Other Half and I have made it many times since I found it several years ago. I got my recipe here at The Comfort of Cooking hosted by Georgia.   I have made it for company and all have enjoyed.

Hot Cheesy Spinach-Artichoke Dip
Serves 15 (makes 4-1/2 cups)

2 cups shredded Mozzarella-Parmesan Cheese blend (I couldn't find the combined packet of cheeses so I bought two separate packets and mixed them together myself when measuring out ingredients)
10 ounces frozen chopped spinach, thawed and drained
1 (14 ounce) can small artichoke hearts, drained and chopped
2 large cloves garlic, minced
1 (8 ounce) package reduced-fat or regular cream cheese
2/3 cup light sour cream or Greek yogurt
1/3 cup light mayonnaise
1/2 teaspoon kosher salt

Preheat oven to 400 degrees farenheit.

Measure out all your ingredients and have them within handy reach.

Prepare a casserole dish by giving a light coating on the inside with cooking spray.

In a large bowl with an electric mixer, blend 1-1/2 cups Mozzarella/Parmesan cheese mixture, spinach and artichoke hearts until well combined.

Blend garlic, cream cheese, sour cream, mayonnaise and salt into spinach mixture.

Pour into the prepared casserole dish and distribute evenly, leveling it off by lightly smoothing and flattening the top with the back of your spoon.

Top with the remaining half a cup of Mozzarella/Parmesan cheese mixture.

Bake for 25 to 30 minutes, or until cheese is golden and dip is bubbly.

Serve hot with crackers, toasted bread or pretzels.  

What did we think?  This is a great way to incorporate more veggies into your day.   

I have mentioned this before but our oven cooks at a lower temperature for most recipes.  After 30 minutes the top of the dip still didn't have a golden crust.  I put the broiler on and watched it carefully until I was satisfied.  This created the most delicious crust but if this is too much, broil until it suits your own preference.

I served it with oblong-shaped Focaccia rolls that I cut into inch-and-a-half cubes.  

I have seen large, crusty round loaves hollowed out which acts as the bowl.  I would like to try this next time. Presentation is real pretty. The bread that has been taken from the center of the loaf can be cut or torn into pieces and used to scoop up the dip.  

There are leftovers so we will be having it for the next couple of days. It goes well with tomato soup or a side salad.  

It heated up very nicely in the microwave, or you can put it back into the oven until heated through.  

Thanks for stopping by, enjoy your day and...