The Best Spinach Artichoke Dip

• Vegetarian

• Produce

  • 14 oz Artichoke hearts
  • 2 cloves Garlic
  • 10 oz Spinach, frozen

• Condiments

  • 1/3 cup Mayonnaise

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 1 Baguette

• Dairy

  • 8 oz Cream cheese
  • 1 1/2 cups Gruyere cheese
  • 1/2 cup Parmesan cheese, fresh
  • 2/3 cup Sour cream

Found on spendwithpennies.com

Description

Ingredients

• ½ cup fresh shredded parmesan cheese
• 1½ cups gruyere cheese, divided
• 10oz frozen chopped spinach
• 14 oz marinated artichoke hearts
• 8 oz cream cheese, softened
• ⅔ cup sour cream
• ⅓ cup mayonnaise
• 2 cloves garlic
• 1-2 tablespoons olive oil
• 1 baguette for serving

Directions

• Preheat oven to 375 degrees.
• Defrost spinach and squeeze dry. Chop artichokes.
• In a bowl combine parmesan cheese, 1 cup gruyere cheese, spinach, artichokes, cream cheese, sour cream, mayonnaise and 1 clove of garlic, minced. Place into a casserole dish or pie plate and top with remaining ½ cup gruyere cheese.
• Bake 25-30 minutes or until bubbly and cheese is browned.
• Slice baguette into ½ slices. Lightly brush one side of each slice with olive oil. Broil the oiled side for about 2 minutes or just until lightly browned.
• Remove from the oven and gently rub each slice with a clove of garlic.