Ingredients:
10 Ounces Of Frozen Chopped Spinach
6 Ounces Of Canned Native Forest Artichoke Hearts
2 Cups Of Grated Mozzarella Cheese
8 Ounces Of Softened Philadelphia Garlic Chive Cream Cheese
1/2 Cup Of Grated Romano Cheese
4 Tablespoons Of Dole Pineapple Juice
1 Fresh Minced Garlic Clove
1 Teaspoon Of Tones Italian Seasoning
1 Teaspoon Of Ground Black Pepper
1 Teaspoon Of Fine Ground Table Salt
2 Teaspoon Of Zisola Extra Virgin Olive Oil
1 Pinch Of Basil
Information:
Serving Size 6
299 Calories Per Serving
17 Grams Of Fat
Cooking Directions:
To prepare this cheesy mozzarella spinach dip recipe, you will first need to preheat your oven to 375 degrees Fahrenheit, or roughly 190 degrees Celsius. Next while your oven is heating, take out a food processor, and plug it in. I personally use a Mini-Prep Food Processor Black Chrome Series, and it really gets the job done well. Place into your food processor, the spinach and canned artichoke hearts, and pulse the processor a couple of times. Empty these contents into a large mixing bowl. Next place the garlic into the processor, along with the mozzarella and Romano cheese, and again pulse it a couple of times. Then empty these ingredients into your mixing bowl, along with the softened cream cheese, pineapple juice, Italian seasoning, black pepper, table salt, and basil. Now using a mixing spoon, stir up these ingredients well, until you have a creamy and consistent spinach dip, with an even spread of ingredients. From here take out a baking dish, grease it with extra virgin olive oil, and spoon in your spinach dip. Slide the baking dish into the oven, and bake it for about 20 minutes, or until the cheese begins to slightly bubble, and the surface of the dip is turned a golden brown. Finally slide the dish out of the oven, and let cool for 10 minutes before serving. Serve the dip with Robert Rothschild Tortilla Chips, or some Dare Breton Sesame Crackers for dipping. For a complimentary beverage, try some iced Vita Coco Coconut Water, the kids will just love it.
