You know how there are some recipes you love and then, for some reason stop making for a while?
This artichoke spinach dip was one of them. When it comes to hot dips, I’ve pretty much made this jalapeno popper dip exclusively for the last three years.
Then, I made it for some event just before Ani’s birthday, so when Ani’s first birthday party rolled around, I didn’t want to make that again, so I dug out this recipe instead.
And it was the first thing scarfed down. Bart and I kept saying, “I forgot how good this is!”
It’s super easy (although sometimes I make it a little more difficult by cooking fresh spinach myself instead of just using frozen), and it’s always a hit.
Artichoke Spinach Dip
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
- 2 14- ounce cans of artichoke hearts quarters drained and chopped roughly
- 1 10- ounce package frozen chopped spinach thawed, all excess water squeezed out
- 1 cup grated Parmesan cheese
- 3/4 cup mayonnaise
- 3/4 cup sour cream
- 2 teaspoon garlic minced
- 1 Tablespoon lemon juice
- 1 tsp hot sauce
- 1 teaspoon salt
- 1/2 teaspoon pepper
Preheat oven to 375. Grease a 1 1/2 quart baking dish; set aside.
In a medium bowl, stir all ingredients together. Pour into prepared dish and bake for 30-40 minutes or until golden brown. Probably lick the spoon and bowl.
Serve warm with chips, crackers, and vegetables.
(slightly adapted from Y'all Come Eat)