Creamy dips make excellent party appetizers. They can be served in bowls with tortilla chips nearby, so guests can dip the chips into the bowls. Another serving suggestion is to spread the dip on toasted slices of French baguettes, garnished with small dices of red and yellow bell peppers or with halves of cherry tomatoes and parsley leaves. These nice mini-sandwiches will make your guests love your cooking talent and want to get invited by you more often. Yes, sometimes a simple spinach artichoke dip can do what other charms can't.

Ingredients:

• 10 ounces artichoke hearts, drained, chopped
• 10 ounces frozen spinach, thawed, chopped and very well drained
• 1/2 cup mayonnaise (you can replace it with low-fat mayonnaise)
• 1/2 cup sour cream or yogurt
• 1 cup Mozzarella cheese
• 1/2 cup Parmesan cheese, grated
• 1 tablespoon Dijon mustard
• 2 garlic cloves, minced
• 1 teaspoon freshly squeezed lemon juice
• 4 small packs (4 ounces) of cream cheese
• Salt, pepper

Preparation time: 10 minutes

Cooking time: 30 minutes

Serves: 8

How to cook the creamy spinach artichoke dip:

Mix all ingredients in a bowl and blend them until they become a paste. Beware that sometimes canned artichokes can have a strange flavor, so it’s always best to rinse them well and drain them before use, especially if you’re not going to bake the dip. Even if you do, you can still rinse the artichoke hearts, as it won’t take you long anyway. Pour the blend in a casserole, cover it and cook it in the oven (preheated at 350 F) for 25-30 minutes. Serve it with carrot or celery sticks, or with any other dipping such as toast, chips or sliced pita bread. You can refrigerate the dip and serve it the next day.