Spinach Artichoke Dip

I make this at least twice a month and nobody seems to get tired of it. It’s so incredibly easy to make and so tasty. Also a billion times better than any of that restaurant crap.

 

Ingredients:

12 oz cream cheese (1 ½ 8 oz packages)

1 1/3 cup shredded mozzerella

¾ cup grated Parmesan cheese

1 container mariniated, quartered artichokes

2 cloves of garlic, minced

2 tsp thyme, dried

1 tsp oregano, dried

2 tsp sea salt

1 tsp pepper

Preheat oven to 375 degrees (f) and oil bottom and sides of pie pan or gratin dish. *Really any oven safe glass bake ware would be fine as long as you leave about ½ inch of space on top for the potential bubbles.

Blend all ingredients in bowl of electric mixer.

Scrape mixture into oven safe dish and smooth the top. Drizzle with olive oil and sprinkle with Parmesan cheese.

Cover with foil and bake for 25 minutes. Remove foil and bake for another ten minutes until slightly brown on top.

Serve immediately with pita chips (see recipe) or toasted French bread rounds.