This hot artichoke and spinach dip is an oldie but goodie that deserves to be made and enjoyed from time to time. That’s what’s happening here today. I’m so happy that my family is together for Family Day today and there’s going to be loads of food, games, a wintery walk and skating at our neighbourhood ice rink. Have a lovely day!

Here’s What You Need

• herbed cream cheese
• gouda
• mozzarella 
• mayonnaise 
• spinach
• artichokes
• green onions
• garlic 
• salt and cayenne pepper

There’s lots of cheese in this dip and along with the mayonnaise, it bakes into a gooey dish of chunky rich deliciousness. You can serve it in the baking dish, or scoop out a small boule and use that as your serving dish. However you serve it, this old faithful will be enjoyed.

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Hot Artichoke and Spinach Dip

Course Appetizer

Ingredients

• 1-8 ounce package herb cream cheese, softened (I used Boursin Cheese)
• ¼ cup mayonnaise
• ¾ cup Gouda cheese, grated
• ½ cup mozzarella cheese, shredded
• 1 tsp garlic, finely chopped
• ½ tsp kosher salt
• ¼ tsp cayenne pepper
• 1 cup frozen spinach, thawed, drained well and chopped
• 1-14 ounce can artichoke hearts, drained and roughly chopped
• ¼ cup green onions, chopped

Instructions

• Preheat oven to 350°F.
• Lightly grease a small baking dish.
• In a medium bowl, mix together cream cheese, mayonnaise, gouda, mozzarella, garlic, salt and pepper.
• Gently stir in artichoke hearts, spinach and green onions.
• Transfer the mixture to the prepared baking dish.
• Bake for 25 minutes, until bubbly and lightly browned.
• Serve with pita, naan and/or crackers.