So I admit it, my new favorite appetizer is now Spinach Artichoke Dip. Honestly, I had never even had this until a few months ago. I don’t eat Mayo so I’ve always stayed away from the dip because so many recipes have mayo in them. I don’t really like artichokes, so another reason why I’ve shyed away from this dip. I LOVE cheese and this dip always looks so good but there has always just been too many reasons why I didn’t want to try it. Well, one day I felt odd not eating a little at a work luncheon so I tried a tiny bit and liked it. A few weeks later I was asked to bring an appetizer to dinner at my parents so I looked for recipes without mayo and made my own, that way if I didn’t like it I didn’t have to worry about it going to waste because other people would surely like it. Well, it took awhile to find a recipe without mayo but I found a few. This one from allrecipes is SOOOO good!
1 (14 ounce) can artichoke hearts, drained
1/3 cup grated Romano cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon minced garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/3 cup heavy cream
1/2 cup sour cream
1 cup shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
In a blender or food processor, place artichoke hearts, Romano cheese, Parmesan cheese and garlic . Pulse until chopped, but not ground. Set aside.
In a medium bowl, mix together spinach, heavy cream, sour cream and mozzarella cheese. Stir in artichoke mixture. Spoon into prepared baking dish.
Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and bubbly.