Hey y’all. All right, guys. We are making hot spinach artich choke dip. Um, I have some artich choke hearts, y’all, that I’m going to chop up. I have leftover artich choke bruschetta that I’m going to use up before it goes bad. I also have a block of Philadelphia cream cheese, as well as some cream cheese spread. Um, there’s just a little bit in the container. I need to use it up before it goes bad, y’all. I’m using mozzarella cheese, a little mayo, and some plain Greek yogurt. If I had sour cream, I would use that instead of the Greek yogurt. This is everything white dip, y’all. I also have my Parmesan cheese and my um tortilla cups. I decided to use the cups today instead of the tortilla chips. Let me show you how I made this. I went ahead and got a piece of foil and I’m going to roast some garlic in that foil, y’all. So, this is going to be a roasted garlic spinach hot spinach artichoke dip, y’all. Roast the garlic for about 20 to 25 minutes. Okay. Then I’m going to um add to uh my cream cheese and spinach my chopped artichokes, y’all. And my artichoke bruschetta. So I’m going to go ahead and add that in, guys. Then some mayo. Not too much. Throw in my mayo. Go ahead and add in two dollops of Greek yogurt. Two dollops of yogurt. I don’t have measurements for anything, y’all. I’m just going with the flow. Um I’m going to throw in my mozzarella cheese. I’m going to add mozzarella cheese to the mix. And then I’m going also add some mozzarella cheese on top uh when I bake it so that that cheese gets nice and hot and bubbly, guys. And for the seasonings, I’m going to go ahead and throw in some salt, y’all. And I’m going to do some dried basil, too, y’all. Uh ever since I’ve made this dish, when I add in the dried basil, I just like it so much. To me, I can tell the difference. It adds a different uh flavor. So, some dried basil, as much as you want. And then I didn’t add a lot of salt because our grated Parmesan cheese has salt in it, y’all. So add your grated parmesan. Y’all, I wanted to add red pepper flakes, but I forgot. Y’all, that’s my roasted garlic. Look how creamy that roasted garlic just kind of uh melts into that mixture. I did bake this a little bit while I was roasting my garlic, y’all. So now I’m going to finish baking it. Spread everything out evenly. Go ahead with the mozzarella cheese on top. Mozzarella cheese. And then for color, y’all, I am going to add a little paprika because paprika has no taste. And so I’m gonna add the paprika again for color. And then to top it off, I’m going to do some more grated Parmesan cheese, y’all. That’s going to be it. I’m going to let this bake in the oven at 400°, just until that cheese gets all nice and bubbly, y’all. And this is going to be absolutely delicious. You could also use some toasted baguettes with this. Uh-huh.
Dining and Cooking