Everyone knows that this dip is really indulgent. I never knew how to make it until I made it before my bachelorette party. I never made it again, until recently because I had a craving and found some great corn chips! Although when I compared my recipe to traditional recipes, I found mine a bit lighter! It was such a nice treat and I thought I'd share it because it was just as good as that epic night. It serves about 4-6, and a great appetizer for sharing. Enjoy!
1 400g can artichokes drained (you can use frozen if that’s what you can find)
400g frozen spinach (thawed and squeezed out all the water)
100g light Philadelphia cream cheese
½ c. Mozzarella cheese
¼ c. parmesan cheese
½ c. ricotta cheese
¼ c. light mayonnaise
1 garlic clove
Salt and pepper to taste
Dash of Cholula (or any hot sauce)
Corn chips for dipping
Place all the ingredients except a few pinches of mozzarella into a food processor and blitz up.
If it’s a bit stiff try adding a little lemon juice to get it moving (tiny squeeze).
Taste the mixture for seasoning.
Place the mixture in an oven safe dish or ramekins.
Top with leftover mozzarella cheese
Bake at 350F or 170C for about 20 minutes or until bubbly.
Serve with corn chips and enjoy hot!
Note: If you do not have a food processor just chop everything as finely as possible and combine. Enjoy!
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