350 °F
30 minutes
5 oz. fresh spinach (or 10oz package frozen spinach, defrosted and drained)
8 oz cream cheese, room temp
3/4 cup mayonnaise, room temp
3/4 cup sour cream, room temp
1 (15 oz.) can artichoke hearts, drained and roughly chopped
2 cloves garlic, minced
12 oz (approx. 3 cups) shredded mozzarella, divided
5 oz (approx. 1 1/2 cups) shredded Parmesan
1 1/2 Tbsp Head Country Original Seasoning
Sliced, toasted baguette, for serving
Step 1. Preheat the oven to 350˚F. Lightly grease a 10-inch oven-safe skillet with cooking spray (or a 9×9-inch baking dish). Set aside.
Step 2. Add spinach to a large bowl. Add cream cheese, mayonnaise, sour cream, artichoke hearts, garlic, half the mozzarella, parmesan, and High Plains Heat Seasoning. Mix well until combined.
Step 3. Transfer the mixture to the prepared skillet (or baking dish, if using). Spread in an even layer. Top with the remaining mozzarella.
Step 4. Bake for 25 to 30 minutes, until the edges just start to turn golden and the dip is bubbling. Broil for 1 to 2 minutes until the top is browned.
Step 5. Serve warm with slices of toasted baguette.
