Filled with four kinds of cheese and plenty of tender artichoke hearts, this dip is creamy with a crisp, golden top. Be sure to drain the thawed frozen spinach well to avoid excess water, which can break the cheese sauce.
By Betsy Andrews
- 6 ounces cream cheese, softened
- 3 ounces Gouda cheese, grated (about 3/4 cup)
- 2 ounces low-moisture part-skim mozzarella cheese, shredded (about 1/2 cup)
- 1 cup chopped thawed frozen spinach, drained well
- 3/4 cup chopped thawed frozen artichoke hearts
- 1/4 cup chopped scallions (from 3 scallions)
- 1/4 cup mayonnaise
- 1 teaspoon finely chopped garlic (from 1 garlic clove)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 1 ounce Parmesan cheese, grated (about 1/4 cup)
- Crostini or tortilla chips
Directions
-
- Preheat oven to 400°F.
- Stir together cream cheese, Gouda, mozzarella, spinach, artichoke hearts, scallions, mayonnaise, garlic, salt, and cayenne pepper in a medium bowl until smooth.
- Spoon into a 1-quart baking dish
- Sprinkle top evenly with Parmesan.
- Bake in preheated oven until browned and bubby, about 25 minutes.
- Serve with crostini or tortilla chips.
