Ok, yeah, so it’s spinach. But it’s still the farthest thing from healthy you can imagine for spinach. Except, for maybe the cream of spinach soup I posted back in January. You’ll know when you taste this dip that it would be possible to eat the whole thing yourself if you could just get everyone else to go away.
Or, you could do what I did in a vain attempt to be virtuous: don’t take a plate and plant yourself at the furthest point from the dip and only take one piece of bread at a time. This way you have to get up and walk back over to the baking dish every time you want another. I ate too much anyway, but it was the only thing that saved me from eating way too much.
What I like about this recipe is that it’s not a runny, goopey, watery dip. It’s hearty and won’t slide off the bread. You can taste the garlic and the artichoke and the spinach through the cheeses and there’s a really nice blend of flavors. Serve it with a sliced baguette and step out of the way of the stampede.
Spinach and Artichoke Dip
1 package frozen chopped spinach, 10 oz, defrosted, drained, and chopped
1 can artichoke hearts, drained and chopped
1.5 cups grated Parmesan cheese
1.5 cups mayonnaise
2 cloves garlic, minced (about 1.5 tbsp)
2 cups shredded mozzarella cheese
Mix the ingredients in a bowl. Add the ingredients in the order they are listed, stirring thoroughly after each addition. Put into a pie plate and bake in a preheated 350 degree oven for 30 minutes or until brown and bubbling.