Step 2 of 2
Add the chicken broth to the pan and let it reach a boil. Incorporate the half-and-half, heating until the liquid starts to bubble, then fold in the spinach, artichokes, and mozzarella; continue stirring until the cheese is completely liquefied, roughly 5 minutes.
I substituted Knorr Caldo de Pollo for the chicken stock, resulting in the most delicious dip I've ever had. I have been preparing this recipe since 2008 and always receive many compliments. It pairs wonderfully with sourdough bread.
Extremely bland. We swapped the cheese for a jalapeno havarti to give it some zest, but it still lacked any real impact. I won't be preparing this again; there must be superior spinach artichoke dip recipes out there.
Both my family and my wife's family really enjoyed this dish when we prepared it together.