One of my husband’s favorites and a special request from him to make this for Super Bowl Sunday inspired me to post the recipe. . . . enjoy!
- 1 package of frozen spinach, thawed and excess water squeezed out
- 1 14 oz can artichoke hearts, drained and chopped
- 1/2 cup Parmesan cheese, grated
- 1 cup mozzarella cheese, shredded
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon lemon juice
- 1/4 cup grated Parmesan cheese (for a crusty top)
- 2 cups homemade cream of mushroom soup (or, if you must, storebought – I just found this variety of MSG and BPA-free Cream Of Mushroom at my local Target!)
There are two ways to cook this, depending on how you serve it. The original way is:
Preheat oven to 350 degrees F. In a medium bowl combine all ingredients except for 1/4 cup Parmesan cheese. Mix well and spoon mixture into a 1 quart baking dish. Top with remaining 1/4 cup parmesan cheese. Bake for 15-20 minutes, uncovered, until hot and bubbly.
However, I tend to serve this for football games (like the Super Bowl) that take several hours. To keep the dip hot and creamy the entire time, I instead mix all of the ingredients in a crock pot and set to low a few hours before you are going to serve (or bake it as above in the oven and then transfer to a crock pot to keep it hot during the game). You won’t end up with the Parmesan crust on top, but it will stay hot and bubbly the entire time (and really, how long does the crust stay? Only as long as the first two or three people eat it and then it’s gone.) I just add more cheese to the main mixture to make it extra tasty.
Season to taste (the parmesan tends to add enough saltiness to this dip, but check just in case).
Enjoy with tortilla chips, sourdough bread or veggies.