This dip really took off in the 1970s as an "elegant dip" at parties. Today, its pretty much found anywhere, including in your local store. But frankly, I don't think you can top the homemade, old fashioned version. The stuff from the store, found in the dairy case is cold. And who says you have to go to a restaurant to get it? Make it at home! Note: Slimified notes are in []
- 8 ounces cream cheese, at room temperature [sub with Neufchatel cheese]
- 1/2 cup sour cream [use a lowfat, but not fat free, sour cream]
- 1/4 cup mayonnaise [go with light]
- 1 clove garlic, grated
- One 10-ounce box frozen leaf spinach, thawed, drained, squeezed dry, and coarsely chopped or prechopped is fine, just make sure you can squeeze it dry!
- One 14-ounce can artichoke hearts, drained well and coarsely chopped (get the canned, unmarinated)
- 1/2 cup shredded whole-milk mozzarella [you can use lower fat for this or even regular swiss if you like]
- 3/4 cup freshly grated Parmesan-not the canned stuff, please!
- Kosher salt and freshly ground black pepper
- Position a rack in the upper third of the oven and preheat to 350 degrees F.
- Spray a 1-quart baking dish with nonstick cooking spray.
- Put the cream cheese, sour cream, mayonnaise, and garlic in a large bowl.
- Mix vigorously until combined and smooth -easier to use the mixer with a paddle attachment.
- Add the spinach to the cream cheese mixture, breaking it up as you add it.
- Add the artichokes, mozzarella, and 1/2 cup of the Parmesan, mixing to combine.
- Season with salt and pepper.
- Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
- Bake until the dip begins to bubble, 20 to 25 minutes.
- Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes.
- Serve warm with crackers, chips or toasted bread.