Spinach Artichoke Dip
This is a dip loaded with spinach and artichokes wrapped in the creaminess of mayonnaise and sour cream with a generous helping of Parmesan. Hot and bubbly, it’s a classic and it’s perfect for casual entertaining!
Equipment
- Small baking dish, about 3 cup capacity
Ingredients
- 1 package frozen spinach, 10-ounces, thawed and excess moisture squeezed out
- ½ cup real mayonnaise
- ½ cup sour cream
- ¼ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon finely chopped garlic
- 1 teaspoon freshly squeezed lemon juice
- 1 cup grated Parmesan cheese
- 1 jar marinated artichoke hearts, 6.5 ounces, drained and roughly chopped
- For serving, crackers or toasted slices of a baguette
Instructions
- Preheat oven to 350-degrees.
- Combine the frozen spinach with the mayonnaise and the sour cream.
- Toss in the kosher salt, black pepper, chopped garlic and the lemon juice along with the Parmesan cheese. Stir to blend together.
- Add the chopped artichoke hearts and fold them into the spinach.
- Spoon the dip into a small baking dish that has been lightly sprayed with a cooking spray.
- Bake in a 350-degree oven for 30 minutes or until hot and bubbly. Serve with crackers or toasted slices of a baguette.