Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

From yours truly, though this needs to be another "redo".

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Please Fave the Original Submission here. - https://www.furaffinity.net/view/19809839/

From yours truly :B

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This comes from:

https://www.joyfulabode.com/a-freak.....artichoke-dip/

Ingredients

8 oz. Cream Cheese
A dollop of sour cream - maybe ¼ - ⅓ cup
A dollop of mayonnaise - about ¼ cup
About a cup of chopped spinach (either fresh, cooked, or frozen, thawed) - skipped
2 cans or jars of artichoke hearts (in water, not marinated), drained and roughly chopped
Garlic salt to taste (used garlic powder)
Chili powder (also added 1/2 tsp paprika)
½ cup shredded mozzarella cheese (used Mexican quesadilla cheese)
A handful of shredded mozzarella cheese for the top (used Parmesan)

Instructions

Preheat your oven to 350 degrees Fahrenheit.
Warm the cream cheese in the microwave for 2 minutes on 50% heat to soften it. Pre-microwaving the cream cheese will help you mix it with the other ingredients, so I recommend not skipping this step.
Mix all ingredients in a baking dish.
Be generous with the chili powder! The cream cheese and sour cream will act to "cool" the dip, so you can sprinkle away with the chili!
Bake 30-45 minutes until heated through.
Sprinkle on a bit more mozzarella, then broil until the cheese is browned.

I didn't broil - this browns fine on its own...and its quite good!

BUT

If I were to do it over again, I would add maybe some lemon zest to perk it up - and please note, this dip is best served hot and/or warm....cold, it's a bit "Meh!" (plain tasting)

Enjoy with pita chips (not shown here)!

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~ Yes, this does need the lemon to perk it up....and next time I will put this in a decent sized bread bowl as well. mentioned to torch the top to get more of a toasted crust on the top, but I think a decent 3 - 5 minute broil would work just as well.