Spinach-Artichoke Dip

Happy New Year! I prepared this dip for our New Year's Eve party, and it turned out very well.

Spinach-Artichoke Dip

2 packages of cream cheese (low-fat "Neufchatel" is just fine), at room temperature
1 10 oz box of frozen chopped spinach
1 14 oz can of Artichoke Hearts
1 8 oz can sliced water chestnuts
1 tsp minced garlic (about 1 clove)
1 cup shredded Mozzarella cheese
1/2 tsp salt
1/2 tsp pepper
About 1/4 cup Parmesan cheese, to put on top

Thaw the spinach in the microwave for 3 minutes. Remove from the box and drain very well--squeeze any excess water out. Drain the artichoke hearts and the water chestnuts, then roughly chop both with a knife or a food processor. If you like a finer consistency, chop a little more. Mix together all the ingredients EXCEPT the Parmesan cheese. Put in a 1 1/2 quart casserole dish and top with the Parmesan cheese. Bake in the oven at 400 degrees for 30 minutes. Serve on toasted baguette slices or on crackers.

Toasted Baguette

Slice 1 baguette or 1 loaf of french bread thinly. Spread the pieces out on a tray. Drizzle with a few tablespoons of olive oil, all over the bread (you could also brush with oil, or even butter). Slowly toast in a 400 degree oven for 10 minutes.

When you make the toast with the dip, put the dip in the oven, then slice up the bread and put it in with the dip for the last 10 minutes.

A thought about Parmesan cheese: I own a nifty little tool called a Microplane Grater. It is extremely fine and extremely sharp, and grates fresh Parmesan cheese very well. Therefore, I never buy those cans of freeze-dried Parmesan you can get in the pasta aisle. If you don't have a Microplane, ask for one for your birthday! They can zest citrus fruit, grate fresh nutmeg, or shred garlic. Most stores these days have a specialty cheese case--typically by the produce or fresh deli--where you can buy blocks of Parmesan cheese. The quality really is hard to beat. It may seem expensive for a small block, but when you start grating it you'll see how much there really is. Parmesan cheese can also be grated in the food processor. You cut the cheese into small blocks, put it in with the blade attachment in the bowl, and pulse until fine--you'll recognize it when it gets there.