Spinach and Artichoke Dip

This recipe is way too easy. The hardest part is probably waiting. Waiting for the spinach to cook and cool, or the dip to be cooked and ready. Seriously.

Add spinach to a pot. Add water and bring this to a medium heat. Cook down the spinach until softened, only a few minutes. Strain, press out all of the water, and let it cool.

Meanwhile, get a mixing bowl. (If you want to use your electric mixer, feel free.) Add chopped artichokes, cream cheese, half of the mozzarella cheese, mayo, sour cream, garlic, and salt. Give this a good spin or mix. Yes, we are still waiting on that spinach to cool.

As we wait, preheat oven to 400ºF and get your casserole dish out. Okay, now that the spinach is cooled, and chopped, toss this into the mixing bowl, and give it another good mix.

Scoop the mixture into the casserole dish. Add remaining mozzarella cheese to lightly cover the top, then sprinkle on the breadcrumbs.

Place in the preheated oven and cook for about 25 minutes or until top is nice and golden and bubbly.

Get ready. You know that molten hot dip you know you shouldn’t dig into but can’t resist? Yeah, this is one of those.

This dip is a crowd pleaser. It’s best served right out of the oven, scorching hot, or warmed.