Hot Spinach and Artichoke Dip
Easter is just around the corner and while some families celebrate it with a big brunch, we do not. It's not that we <em>don't</em> like brunch, but we both grew up having a big turkey dinner as we do on other major holidays. This year is no different and our house will be filled with grandparents, aunt, uncles, and cousins. While the cousins run around outside in the afternoon, us adults will much on appetizers as we finish the dinner prep. One favorite of mine is a hot spinach and artichoke dip - it's so good that I make it all year 'round.
1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese (I'll use mozzarella if I don't have Romano on hand)
2 cloves garlic, minced (I often add more, because I love garlic)
1 teaspoon dried basil
1 (14 ounce) can artichoke hearts, drained and chopped
1 cup frozen chopped spinach, thawed and drained (I've also used fresh spinach when I have it on hand)
1/4 cup shredded mozzarella cheese
Preheat oven to 350 degrees F. Lightly grease a small baking dish.
In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, and basil. Stir in artichoke hearts and spinach.
Transfer the mixture to the baking dish. Top with mozzarella cheese and bake in the preheated oven 25 minutes, until bubbly and lightly browned.