Potluck Spinach & Artichoke Dip

Spinach & Artichoke Dip is the appetizer that heralded my transition from the mozzerella sticks of my youth into the more mature pallet that I have now.  (We'll disregard the amount of posts that I am inevitably going to do on variations of nachos).

As the title of this recipe conveys, this makes a lot.  It is meant for a gathering where you will be feeding lots of people, but you can easily cut it in half to make a more moderate amount. I typically serve this with tortilla chips or Fritos, but you can also use toasted bread or serve alongside a vegetable tray, and it will be tasty and delicious. 

This dish has the distinct advantage of being a one bowl recipe.  If you use the right baking dish, you can just add and mix everything right in there.  I am all for less dishes whenever possible.  

2-8oz Blocks of Cream Cheese softened

2-13.75 oz Cans of Quartered Artichoke Hearts, rinsed and drained well**

2-12 oz Packages of Chopped Spinach, thawed and squeezed and drained as well as you can

3/4 Cup Mayonnaise

2 Cups Mozzerella Cheese (an Italian Blend Cheese works well too)

1/4 Cup Parmesan Cheese 

2 Cloves Garlic, minced

1 tsp. Oregano

1/2 tsp. Chili Powder

1/2 tsp. Garlic Salt

Pepper to taste  

**I don't mind large chunks of artichoke heart in my dip, but I often give these a quick rough chop, or break them up a little more with my hands.  

Preheat your oven to 350 degrees.  Grease or Spray at least a 2.5 Quart baking dish. 

To your baking dish, add the softened cream cheese, artichoke hearts, spinach, and mayonnaise.  Stir to combine.

Add in your garlic, 1 cup of mozzarella cheese, oregano, chili powder, garlic salt, and pepper to the dish, and stir again till thoroughly combine.  Smooth out the top.

Sprinkle on the remaining 1 cup of mozzarella cheese and the Parmesan cheese.  Place the dish in the oven and bake for 30 minutes, or until the cheese on top is melted and golden.  Serve and Enjoy!