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Big Momma's Hot Spinach and Artichoke Dip

Have you ever searched online for a spinach and artichoke dip recipe?  There are probably as many there as there are hair on your head!  Well, here is another one.  It is rich and creamy; it is a little spicy; and it is delightful.  We like it with pita chips.


1 10-ounce package of frozen chopped spinach, thawed and drained
1 14-ounce can of artichoke hearts in brine, drained and chopped
1 8-ounce cream cheese, softened
1/2 cup of sour cream
1/2 cup of mayonnaise
1 cup shredded Mozzarella cheese
3/4 cup fresh shredded Parmesan cheese
1 cup of Parmesan and Asiago cheese curls
1 teaspoon pepper
2 tablespoons finely minced garlic
1-2 pinches of red pepper flakes, crushed
1 Tablespoon fresh lemon juice

Preheat oven to 350 degrees. Put thawed spinach in a colander and let drain for 20 minutes.  Then press with a wooden spoon or clean hands to remove all remaining water.   In a large mixing bowl, mix with hand mixer, cream cheese, mayonnaise, sour cream, garlic, and pepper.  When smooth, add spinach, artichokes, Parmesan cheese, Mozzarella cheese, pepper flakes, and lemon juice.  Stir with a spoon until everything is well-blended.  Spray 8x8 casserole dish with cooking spray.  Put half of the dip mixture in dish.  Top with half of the cheese curls.  Add remaining dip.  Top with remaining cheese curls.  Bake for 25-30 minutes until bubbly and top cheese is melted.


I recommend using hearts in brine because they just add a kick to the taste.

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