Spinach Artichoke Dip

I have seen a lot of spinach artichoke dip recipes passing around on the internet and honestly, some of them are too complicated for what it's worth. In fact, the recipe I am about to pass to you is more complicated than it needs to be. First I'll give you the run down of the recipe I am using now, but after I'll tell you how much easier it could be.

mozzarella cheese not shown

First, lets gather all the ingredients.
8 oz. cream cheese
1 (14 oz.) can of artichokes (drained)
6 oz. frozen spinach (thawed)
sour cream, mayo, garlic, mozzarella and Parmesan cheeses




Put a medium saucepan on the stove top set to low.

 Now this is the easy part, go ahead and add each ingredient one at a time to the sauce pan. First add your spinach, then your artichokes, then the cream cheese, then a dollop of sour cream and a dollop of mayo, then grate some mozzarella cheese and add about a teaspoon of garlic. Make sure you are stirring this the whole time and soon you will have creamy deliciousness. Also note, I give you no real measurements because really, you can't mess it up. If you have more sour cream and mayo, it with just be more smooth, if you add more cheese it with just be more cheesy, it really is all on you and what you like.

Transfer it into a serving bowl and serve warm. I topped mine with a little Parmesan cheese ( I can never have enough cheese) and ate it with some tortilla chips (you can use bread too!)







Now you might be asking, but how can it get any more simple than this recipe? Well it can. The first time I made this I used one can artichokes, once bag frozen spinach, one container cream cheese and what ever mozzarella I had left. I simply put it all in the saucepan and stirred it over low heat till it was warm and creamy. No fuss. And really, I add some more to it this time after seeing a lot of different recipes, but it was practically the same. Add m ore stuff to it if you want to, but it is just as yummy with four ingredients.