The Perfect Hot Spinach & Artichoke Dip

This is always a hit. You may want to make more than you think you need because it will go fast. The jalapeno or red pepper flakes are optional…but I totally recommend them!

One 8-ounce package cream cheese, at room temperature
One 9-ounce package frozen artichoke hearts (can use drained jarred or canned, cooked fresh, or frozen, but not marinated)
1 cup steamed spinach (1 pound raw or one to-ounce package frozen chopped spinach, thawed), well drained
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
2 garlic cloves
6 large fresh basil leaves
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup shredded mozzarella cheese
(Optional): 1 tablespoon diced jalapeno or a pinch of red pepper flakes

Preheat the oven to 3750 F. Grease a 2-quart baking dish.

In a food processor, combine the cream cheese, artichoke hearts, spinach, mayo, Parmesan, garlic, basil, salt, and pepper (and optional jalapeno or red pepper flakes). Spoon into the baking dish. Top with the mozzarella. Bake until bubbling and the top is golden brown, 25 to 30 minutes. Serve with crackers, tortilla chips, or toasted rustic bread.

YIELD: 4 SERVINGS
PREP TIME: 10 MINUTES
COOK TIME: 30 MINUTES