Hot Spinach Artichoke Dip: Like a compound word

Do you remember learning about compound words when you were in school?  Why do we have the word "dog house?"  It's a combination of dog and house.  Why do we have the word hairspray?  It's a spray for your hair.  Why do we have the word dishwasher?  It's a washer for the dishes.

The Hot Artichoke Dip I've posted before is one of my FAVORITE things to make.  I love it for its ease, its simplicity, and the ooey-gooeyness of cheese when it gets spread on a cracker. I also really like the Spinach Dip as it is easy to make but wonderful with a plate of crudites.  So when my sister-in-law casually mentioned that she wanted one or the other of the dips, or possibly a combination of them, I decided that I WOULD just combine them and make a compound dip.  It was all that I had expected, garlicky, gooey, spinach-y, and yummy.  What more could you want?

Serve with crackers or crusty pieces of bread.

Hot Spinach Artichoke Dip
serves 10-12

2 cups shredded mozzarella cheese
3/4 cups grated/shredded parmesean cheese
1 1/4 cup mayonnaise
10 oz box frozen spinach, thawed, drained and squeezed dried
1 14 oz can of artichoke hearts, drained and roughly chopped
8 cloves of garlic, finely minced or crushed
1 jalapeno, seeds and all finely chopped (optional)

Preheat oven to 375.  Mix all the ingredients together in a bowl.  Scoop out the entire contents and place in an 8X8 oven proof dish.  Bake for 30 minutes, or until top is golden and all is bubbly.  Alternatively, scoop dip into little ramekins and bake, so as to keep the dip piping hot.  You just need to keep on refilling the ramekins and continually baking them.  (I like to do it in a toaster oven.)

Printable recipe

Need some bread or crackers for this...

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