Spinach & Artichoke Dip

Recently I found some heavy whipping cream on clearance for $.45 a pint. I bought all that they had. It's been so fun to find things to do with it. About half of it was turned into butter. Yes, butter. (All you have to do is pour the cream into a jar with a tight fitting lid, add about 1/4 tsp salt and shake and shake and shake until cream is solid. Woila! Butter!) The rest I experimented with. The following dip was served at our little family New Year's Eve party along with some home-made crusty bread. Yum!

Although Holiday parties are over, save this recipe for football parties. It would go great with some Superbowl!

Spinach and Artichoke Dip

1 (14 oz) can artichoke hearts, drained
1/3 cup cottage cheese
1/3 cup Parmesan cheese
1 large clove minced garlic (about 1/2 tsp)
10 oz package frozen chopped spinach, thawed and drained*
1/3 cup heavy cream
1/2 cup sour cream
1 cup shredded mozzarella cheese

Preheat oven to 350 degrees F. Grease 9x13-in baking dish (or 2 qt. casserole dish). In a blender or food processor, place artichoke hearts, cottage cheese, Parmesan cheese and garlic. Pulse until chopped, but not ground. Set aside.
In a medium bowl, mix spinach, heavy cream, sour cream and mozzarella cheese. Stir in artichoke mixture. Spoon into prepared baking dish. Bake in preheated oven for 20-25 minutes, or until cheese is melted and bubbly.

*I actually used spinach from the garden! I had a bunch last Spring so froze a few bags for such occasions as this. Love it!