When I posted my recipe for Spinach and Artichoke Casserole, I mentioned that I had a recipe for some pretty amazing dip. This is that recipe.
The original recipe came out of one of those little recipe magazines they have in the check out lines at grocery stores. I don’t remember which one; it was about ten years ago. The recipe has evolved and changed since then. I rarely measure, but these are pretty good estimates.
I made this for my nephew’s birthday party this past week. Everyone was asking for the recipe, which is what promted me to post it so fast.
Spinach and Artichoke Dip
1 10oz Package Frozen Spinach
1 13.75oz Artichoke Hearts
2 Cups Sour Cream
1 Cup Mayonaise
1 1/2 Cups Italian Blend Cheese
3 Cloves Garlic
Salt and Pepper, To Taste
Thaw and drain spinach, dice the artichokes (I used my food processor), and mince the garlic.
Mix the spinach, artichokes, garlic, sour cream, mayonaise, and 1 cup of cheese together. Season with salt and pepper.
Pour mixture into a baking dish; I usually use a pie dish.
Top with remaining cheese and bake at 350F for about 30 minutes, or until hot and bubbly.
Enjoy with chips, bread, or crackers.
If interested, you can cut down on calories by using light mayonaise and fat free cream cheese.