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Hot Artichoke and Spinach Dip II

Reviewed: Dec. 15, 2012
This turned out great, and was very easy! My only criticism would be that it is a little on the salty side (however, I am very sensitive to salt, unlike most people, so it could be that it is just me). Next time, I'll probably rinse the artichoke hearts first to eliminate some of the saltiness. I didn't add any table salt at all, and used a lot of black pepper because I love it. I also diced a roma tomato and mixed it in the dip, and as a garnish on top. I baked mine in a loaf pan, which was very easy and convenient to bring to the holiday party I was making it for. The 25 minutes was perfect. I couldn't find Ricotta cheese, so I just bought a Parmesan-Asiago blend, and used 1/2 c. total of that. I also just mixed the Mozz in with the dip, instead of as a garnish on top. Lastly, I garnished with more black pepper. I will definitely be using this recipe again!
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