Today I made dip as planned, with leftover ingredients from other things we’ve had lately; you can combine any similar ingredients as substitutes. A lot of cheeses can replace the goat cheese – even just double the cream cheese – it doesn’t have to be in the exact same amount.
I often cut (saw) 10-ounce boxes of frozen chopped spinach in half and save half the box in the freezer. A half box works to bake in a frittata, use on a pizza, or where a whole box is overkill on the spinach. You can use whole packages and cans in this recipe where I used halves, and just increase the cheese a bit. This recipe was enough for four people for lunch served as shown (refilling the dip area from the baking pan). The two different chips are sweet potato, and kale with chia.
Spinach Artichoke Dip
1 8-oz cream cheese, softened
1 4-6 oz pkg goat cheese
1/2 10-oz pkg (thawed and pressed dry) frozen chopped spinach
~4 (1/2 can) chopped artichoke hearts
1 crushed garlic cloves
2 T sour cream
Ground black pepper
1 C shredded mozzarella cheese
Preheat oven to 350. Mix all of the ingredients except the mozzarella. Put in an 8” square baking dish (spray the sides for easier clean-up). Top with the mozzarella. Bake 20 minutes then broil for 2-3 minutes to brown the top.
