Ron Wilson

Ron Wilson

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Something for the big game. . . . or any other party you may have

What’s not to love about artichoke spinach dip for the big game? This recipe is easy and really yummy! I’m using my basil that I dried in the fall.


8  oz cream cheese, softened

1/4 cup real mayonnaise

1/4 cup grated Parmesan cheese

1/4 cup grated Romano cheese

1-1/2 to 2 teaspoons minced garlic (start with 1 teaspoon and go from there - if you want more, go ahead and add it)

3/4 teaspoon dried basil

Salt and pepper to taste

14 oz can artichoke hearts, drained and chopped coarsely

1/2 cup frozen chopped spinach, thawed and drained well

1/2 cup shredded mozzarella cheese

Preheat oven to 350. Spray a small baking dish.

Mix together everything but artichoke hearts, spinach and mozzarella.  Gently stir in artichoke hearts and spinach, pour into baking dish and top with mozzarella. Bake until bubbly and starting to brown, 20-25 minutes or so.

Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned. We like to dunk toasted French bread chunks into the dip but crackers work well too.

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