March Recipe

Artichoke Spinach Dip

(2) 8 oz. bricks of cream cheese room temperature
1 cup shredded Parmesan or Asiago or any other dry hard cheese you choose
1 can artichoke bottoms (not marinated)
1 cup mayonnaise
½ tsp. garlic
1 box frozen chopped spinach thawed, and pressed so all moisture is gone

Combine cream cheese, ¾ cup of cheese, mayonnaise, garlic, and spinach. Mix thoroughly. Roughly chop the artichoke bottoms and fold in. Spoon dip into a oven ready dish and top with remaining cheese. Bake at 350° for 15 minutes or until bubbly. If you would like (which I do) you can broil it for a couple of minutes at the end to crisp the top a bit.

This dip is best served with either pita chips or crustini. You can also make great substitutions or additions to this recipe. Try omitting the artichokes (or leave them in..) and adding itty bitty bay shrimp, or lump crab. If you use seafood, add ½ tsp. Old Bay Seasoning!