Spinach Artichoke Dip with Focaccia

Focaccia with Spinach Artichoke dip 

This is the best spinach artichoke dip recipe; it is devoured as soon as it hits the appetizer table every time. Try it for yourself, no special occasion needed. 

Pro Tips: 

● Ensure the cream cheese is soft before you begin blending the ingredients; this helps it combine smoothly. 

● Thoroughly blend the cream cheese mixture before incorporating the spinach and artichokes to keep the vegetables whole.

● Remove as much water as possible from the spinach to prevent the dip from becoming watery. 

● If preparing the spinach artichoke dip ahead of time, assemble all components but wait to bake it. It can be refrigerated for one or two days and then baked just before you're ready to serve. Just sprinkle with cheese and bake. 

Ingredients: 

● 1 (8 ounce) package cream cheese, softened 

● ¼ cup mayonnaise 

● ¼ cup grated Parmesan cheese 

● ¼ cup grated Romano cheese 

● 1 clove garlic, peeled and minced 

● ½ teaspoon dried basil 

● ¼ teaspoon garlic salt 

● salt and pepper to taste 

● 1 (14 ounce) can artichoke hearts, drained & chopped 

● ½ cup frozen chopped spinach, thawed & drained thoroughly 

● ¼ cup shredded mozzarella cheese 

Directions: 

1. Preheat oven to 350 degrees F (175 C) & lightly grease a small baking dish 2. Mix the softened cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt, & pepper together in a medium bowl. 

3. Gently stir in artichoke hearts & spinach. 

4. Transfer the mixture to the prepared baking dish, top with the mozzarella cheese. 

5. Bake in the preheated oven until bubbly & lightly browned. This should take about 25 minutes. 

6. During the last 5 minutes of baking, toast your focaccia. Serve the dip with a serving spoon or knife.