Spinach Artichoke Dip

With all the “green” celebrations in March, now is the perfect time to make your favorite dishes using naturally green ingredients. The spinach and artichoke hearts make this creamy dip green; the Hiland Dairy Cream Cheese, Mozzarella, and Sour Cream make it yummy! No matter what you’re celebrating this month, keep it green

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Spinach Artichoke Dip

Ingredients

8 oz Hiland Dairy Cream Cheese room temperature
1/2 cup Hiland Dairy Sour Cream
1/4 cup Mayonnaise
2 cloves Garlic grated
10 oz Frozen Spinach thawed, drained and coarsely chopped
14 oz Can Artichoke hearts coarsely chopped
1/2 cup Hiland Dairy Mozzarella Shredded Cheese
3/4 cup grated Parmesan
4 Ciabatta rolls
salt and pepper

Instructions

Preheat oven to 350 degrees. Spray 1-quart baking dish with nonstick cooking spray.
Put the cream cheese, sour cream, mayonnaise, and garlic in a large bowl. Mix until creamy and smooth.
Sprinkle the spinach into the cream cheese mixture and combine until evenly distributed. Add the artichokes, mozzarella, and 1/2 cup of the Parmesan and mix until combined.
Season with salt and pepper. Transfer to the prepared baking dish. Bake 25 minutes until the dip begins to bubble.
Meanwhile, cut the tops off the rolls and hollow them out reserving the extra bread pieces. Transfer the bubbly dip into each bread bowl and place onto a baking sheet.
Top with remaining 1/4 cup Parmesan and extra mozzarella cheese. Turn the oven to broil and continue to cook until the tops are golden brown.
Serve warm with the remaining bread pieces.

Notes

Diva’s Tip: I also make this with six bacon strips, crumbled, and blended into with the cream cheese mixture before baking.