Meredith loves the Spinach-Artichoke dip at Applebee’s, so I set out to create my own. The resulting imitation dip is creamy, sharp, and every bit as good as the original. I like to add unseasoned breadcrumbs to the top just before baking to give the dish some crunch.

Spinach-Artichoke Dip

Ingredients:

• 1 cup half and half
• 2 1/2 cups shredded (not grated) fresh Parmesan cheese, divided
• 6 ounces cream cheese, at room temperature
• 2 tablespoons butter
• 1 cup artichoke hearts, drained and finely chopped
• 2 teaspoons minced garlic
• 2/3 cup shredded mozzarella cheese
• 10 ounces frozen chopped spinach, thawed

Heat half-and-half over medium heat in a heavy-bottomed sauce pan. Add 1 1/2 cups Parmesan cheese and whisk constantly until cheese is melted and sauce has thickened slightly. Remove from heat and set aside.

Melt butter in a sauce pan set over medium-high heat. Saute artichokes, spinach, and garlic until contents just begin to color. Remove to a large mixing bowl and stir in cream cheese, mozzarella, remaining Parmesan, and sauce.

Turn into a well-greased baking dish and bake at 350 degrees for 20-30 minutes or until top is browned and edges are bubbly. Serve with bread or pita.

Serves 6-8 as a snack or appetizer.