Spinach Artichoke Dip
8 oz. cream cheese, softened
1/3 c. freshly grated Parmesan cheese, plus more for topping
1/3 c. sour cream
1/3 c. mayonnaise
10 oz. frozen chopped spinach, thawed and drained
1 c. coarsely chopped canned artichoke hearts
4 cloves roasted garlic*, smashed
1/4 tsp. salt
1/2 tsp. roasted red pepper flakes
Preheat oven to 400 degrees. In a medium bowl, combine all ingredients until evenly blended. Spread into a small baking dish and top with additional Parmesan cheese, if desired. Bake for 35-40 minutes, until the top is golden brown. Serve warm with sliced baguette, pita chips, crackers, etc.
*You can roast individual cloves in a small baking dish for about 20-25 minutes at 350 degrees. Or, you can roast whole heads. I like to slice off the top of a couple heads, drizzle a little olive oil over the top, sprinkle with salt and pepper, and wrap up in aluminum foil and then roast for about 40 minutes. You can then squeeze out the cloves and add them to your spread. Serve with fresh slices of feta cheese, kalamata olives, arugula, etc. and crackers or baguettes. It's delicious!
Source: Annie's Eats