Spinach & artichoke dip is the perfect addition to your next outdoor lunch or dinner. Pairs beautifully with Mediterranean flavors. Try a charcutier board with kalamata olives, feta, flat bread and some figs.

Ingredients:

1 block cream cheese, softened

½ cup sour cream

½ cup mayonnaise

1 cup shredded mozzarella

½ cup gruyere, grated

½ cup parmesan, grated

1 package chopped frozen spinach (10 oz)

1 jar of marinated artichoke hearts (14 oz), drained & roughly chopped

Pinch salt & pepper

To Make:

Heat oven to 350

Thaw spinach and place in a cheesecloth or paper towels and wring out the water (set aside)

In a large mixing bowl combine cream cheese, sour cream and mayonnaise

Add pinch of salt and pepper

Add in artichokes

Add in cheeses (reserve a small amount for topping)

Add in spinach once all the water has been drained

Spread mixture evenly in an 8×8 lightly greased baking dish

Sprinkle remaining cheese over the top

Cover with foil and bake covered for 20 minutes

Remove foil and bake for 10 more minutes or until cheese is bubbly

Serve with warm pita, toasted baguettes or tortilla chips (see my recipe for simple homemade tortilla chips: https://recipesforthesoul.blog/simple-homemade-tortilla-chips-%f0%9f%8c%bd/). Add some fresh salsa on the side or hummus topped with pine nuts and a drizzle of creamy olive oil. Enjoy! 🍷