Spinach and Artichoke Dip
This is a delicious dip with a little zing with the help from horseradish.
For the Dip
- 1/4 pkg frozen spinach
- 15 oz can marinated artichokes
- 1 1/2 cups Parmesan
- 8 oz cream cheese, softened
- 4 oz Gruyere
- 4 oz mozarella
- 1/2 cup mayo
- 1/4 tsp cayenne
- 2 tsp prepared horseradish
For the topping
- 4 slices bacon, cooked crisp
- 1/2 cup panko
- 1 cup Parmesan
- 2 tbsp chives
For the Dip
Thaw a small box of frozen spinach just enough so that you can cut through it. Set 1/4 of the spinach aside to continue to thaw and freeze the remainder. When thawed wring all of the water out of the spinach with several layers of paper towels.
Grate 1 1/2 cups Parmesan cheese and add to a medium sized bowl along with the softened cream cheese, Gruyere, mozzarella, mayonnaise, cayenne, horseradish and spinach.
Drain the artichokes and coarsely chop
Stir all ingredients together until well combined and transfer to an oven safe dish.
For the Topping
Chop crispy bacon and scallions.
Grate 1 cup of Parmesan (preferably using a fine grater).
In a small bowl add the bacon, scallions, Parmesan, and panko bread crumbs and mix to combine. Sprinkle over the prepared dip.
Bake at 350 degrees for 25 - 30 minutes until golden brown and bubbly. You can also put under the broiler for a minute to further brown the top but keep a close eye on it.
Enjoy with tortilla chips, toasted baguette, crackers, etc.