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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