Spinach Artichoke Dip

Okay, I admit, I should have taken more photos of this dip, but frankly, I love it so much that I got so excited to eat it that I forgot to photograph it... the photo above is actually the second day of eating it... reheated in a small dip crock pot.

I have made this recipe several times, and I don't remember where it originated from.  However, I have changed it a little because the cheese the original recipe called for couldn't be found.  If you are hosting a party, I highly recommend making this dip.  You can make it ahead of time of you have a small dip crock pot to keep it warm or to reheat it the next day.  

Serve it on French bread, crackers, leftover dinner rolls (that's what I did because I bought way too many at Sam's Club), and enjoy!!!  (But plan a few extra minutes on the treadmill - it's not a healthy recipe).

Spinach Artichoke Dip

Ingredients:

• 8 ounces cream cheese, at room temperature
  
• 1/4 cup sour cream
  
• 1/4 cup mayonnaise
  
• 1/4 teaspoon garlic powder
  
• 1/4 teaspoon salt
  
• 1/2  teaspoon chili powder
  
• 1 cup packed baby spinach leaves, chopped
  
• I 8 oz package of Sargento 6 Cheese Italian Blend
• 1 (14 ounce) can artichoke hearts (not marinated), drained and chopped
  
• Bread/crackers for serving

Directions:

1. Preheat oven to 375 degrees.
   
2. In a large bowl, combine the cream cheese, sour cream and mayonnaise with a hand mixer until smooth. Add in the garlic powder, salt and chili powder. Mix again just until combined.
   
3. Add the spinach, 1 cup of Land O Lakes® 4 Cheese Italian Blend and artichokes. Give it all a stir until incorporated.
   
4. Pour into a baking dish and sprinkle evenly with remaining 1/2 cup of Land O Lakes® 4 Cheese Italian Blend. (You can use a 24 cm quiche dish and bake for 15-20 minutes or a 1.5 quart baking dish and bake 25-30 minutes.)
   
5. Bake until dip is warm, bubbly and cheese on top is lightly browned.

Try not to overindulge...

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