Spinach and Artichoke Dip

During FOOTBALL season....we always make lots of finger food and dips. Our go to is usually spinach artichoke dip...we love to eat them with toasted butter baguettes.


INGREDIENTS:
1 pack (8oz) cream cheese 

1 cup sour cream 

1 stick butter 

1 jar seasoned artichoke hearts (drain and chopped) 

1 bag chopped spinach --squeezed all water out (16 oz) 

1/2 C Parmesan cheese 

1 teaspoon Tony Chachere's 

Pepper 

1 teaspoon hot sauce 

1 teaspoon minced garlic 

1 small chopped onion 

2 C mozzarella cheese -mix 1 cup inside mixture 

***1 Cup for topping when baking ***

DIRECTIONS:

In a large saute pan...melt the stick of butter and saute the chopped onion and minced garlic. Once the onion and garlic is translucent...pour in the artichoke and spinach. Turn heat down to medium low and stir in the cream cheese, sour cream, parmesan cheese and mozzarella cheese. Season with Tony Chachere's, hot sauce, and pepper.  Mix everything well until everything is incorporate then pour into a prepare baking pan (I sprayed with a little pam).  Top with 1 cup mozzarella cheese and bake at 350 for 30 minutes or until top is bubbling.

Serve with chips or baguettes ;)


ENJOY!!! 

Spinach and Artichoke Dip

Spinach and Artichoke Dip 

Ingredients: 

• 1 1/2  cup fresh shredded parmesan cheese (divided) 
• 2 cups mozzarella cheese (divided)
• 24 oz frozen chopped spinach (I used 3 bag of 8 oz) 
• 16 oz marinated artichoke hearts
• 8 oz cream cheese, softened
• 1 cup sour cream
• 1 cup mayonnaise
• 4 cloves finely minced garlic
• 1 teaspoon Tony Creole Seasoning 
• 1/2 teaspoon pepper
• 1/2 teaspoon HOT SAUCE ( I used Tabasco) 
• 1 1/2 stick butter 
• 1 baguette for serving 
• Olive oil (for baguette) 
• Chips (preference) 

Directions: 

1. Preheat oven to 375 degrees.
2. Defrost spinach and squeeze dry. Chop artichokes.
3. In a NONSTICK SAUCE PAN...melt 1 stick butter then add parmesan cheese, 1 cup mozzarella cheese,  spinach, artichokes, cream cheese, sour cream, mayonnaise and minced garlic, Tony Creole Seasoning, pepper, hot sauce. Cook up until everything is melted and incorporated. Then pour into a casserole dish. 
4. Place into a casserole dish or baking dish  and top with remaining 1 cup mozzarella cheese and 1/2 cup parmesan cheese and 1/2 stick butter (I cut into little cubes and arrange them randomly over the mozzarella cheese and parmesan cheese) 
5. Bake 30 minutes or until bubbly and cheese is browned. Remove and serve with baguette or chips. 
6. Slice baguette into ½" slices. Lightly brush one side of each slice with olive oil. Broil the oiled side for about 2 minutes or just until lightly browned.
7. Remove baguette  from the oven and serve with hot spinach and artichoke dip.