Baked Artichoke-Spinich Dip
  • Cooking Time: 30-40 minutes
  • Preparation Time: 10 minutes
  • 2 (8 ounce) bricks of cream cheese, room temp
  • 1 cup whole milk
  • 1 whole head of garlic, roasted, smashed into a paste
  • 1 teaspoon ground nutmeg
  • 1 tablespoon fresh parsley, chopped (or 2 tablespoons dried parsley)
  • pinch of sea salt
  • cracked black pepper to taste
  • 1 cup Fontina cheese, shredded
  • 1 1/2 cups mozzarella cheese, shredded
  • 1 1/2 cups parmesan cheese, shredded
  • 1 (9 ounce) box frozen spinach, thawed, squeeze all liquid out, chopped
  • 1 (16 ounce) can water-packed artichoke hearts, drained, quartered
  • 2 loaves baguette, spiced to 3/4-in thick pieces
  • Assorted veggie sticks
  1. Preheat oven to 350°F Grease a casserole baking dish with a bit of butter or cooking spray.
  2. In a large bowl beat cream cheese until smooth. Add milk, roasted garlic, nutmeg, parsley, salt and pepper and mix until combined.
  3. Mix in 1 cup each of the cheeses along with the chopped spinach. Gently fold in artichoke heats.
  4. Pour mixture into greased baking dish, top with remaining cheese, and bake for 30-40 min or until cheese is bubbly and top is golden brown.
  5. Remove from oven and serve hot.
  6. Enjoy!