Baked Spinach & Artichoke Dip
  • 8 oz cream cheese {I used light}
  • ½ cup sour cream {I used light}
  • ½ cup mayo {I used light}
  • 2- 14 oz jars of marinated artichoke hearts, drained
  • 6 loosely packed cups baby spinach
  • 1 heaping cup shredded mozzarella
  • ½ cup grated pecorino cheese, plus 2 Tbsp for the top
  • 1 Tbsp garlic powder
  • 1 tsp salt
  • ½ tsp pepper
  1. Preheat the oven to 375 degrees.
  2. Add the cream cheese, sour cream and mayo to a food processor. Pulse a few times to start blending.
  3. Add in the artichoke hearts and spinach. Pulse until your desired chop size.
  4. Pour the mixture into a bowl and stir in the mozzarella, pecorino, garlic, salt and pepper.
  5. Place the mixture into 9 inch round baking dish. Top with 2 Tbsp grated pecorino and a little drizzle of olive oil.
  6. Bake for about 30-35 minutes.
Recipe by LeMoine Family Kitchen at