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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is my favorite artichoke dip recipe. In my opinion, it has just the right balance of garlicky cheesiness. Consider adding a small can of green chilies. I've been meaning to try this, but haven't gotten around to it yet. Ingredients:
1 (10 oz) package frozen chopped spinach, thawed, drained, and squeezed dry |
1 (14 oz) can artichoke hearts in water, drained and chopped |
3 cloves garlic, minced or pressed |
1/2 c mayonnaise |
2 (8 oz) packages cream cheese, softened |
2 tbsp lemon juice |
1 c grated parmesan cheese |
Directions:
1. Preheat oven to 375 degrees. Lightly grease a baking dish. Size really doesn't matter. If you're a corner-piece texture-lover like me, use a 9 x 13 pan. If you're the bread-crust-removing type, use a smaller pan.
2. In a medium bowl, mix together the cream cheese and mayonnaise until smooth. Fold in the artichoke hearts, spinach, parmesan, garlic, and lemon juice. Spread mixture evenly into the prepared baking dish.
3. Bake uncovered for 20 minutes or until dip is bubbling and the surface is lightly browned.
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