Hot Spinach Artichoke Dip

Hot Spinach Dip

Lee Ann Miller

Cook Time

30 minutes

Category

Appetizer

Ingredients

  • 1 8 oz. Block Cream Cheese, softened

  • ¾ Cup Mayonnaise

  • ¾ Cup Greek Plain Yogurt

  • 1 Cup Freshly Grated Parmesan

  • 1 Cup Shredded White Cheddar, plus ½ cup for topping

  • ½ Cup Shredded Gruyere

  • 1 14 oz. Can Artichoke Hearts, drained and chopped

  • 4 Cups Fresh Spinach, chopped

  • 2 Cloves Garlic, minced

  • 1 tsp Fresh Lemon Juice

  • ½ tsp Red Pepper Flakes

  • ¼ tsp Kosher Salt

  • French Baguette, cut and drizzled with olive oil and broiled until golden

Directions

  1. Slice baguette and set aside.

  2. In a mixing bowl combine the rest of the ingredients and with a spatula gently fold until blended well.

  3. Spread into shallow casserole dish.

  4. Top with 1/2 cup of Gruyère.

  5. Bake at 350° for 25 minutes and then broil 5 minutes or until golden brown.

  6. Brush sliced baguette with olive oil on both sides and broil each side until golden.
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