Sunday, November 22, 2009

Artichoke Spinach Dip

This is my go to dish for all occasions. I have made it a gazillion times and the recipe is now just right. I think it's awesome and love eating it generally other people agree.


10 oz spinach (you can get the cheap little frozen boxes or use fresh if you feel ambitious) - thaw, squeeze out the water, and roughly chop before adding
12 oz cream cheese (it's like a package and a half) - should be at room temp.
1/2 heaping cup of mayo (not miracle whip)
2 TBSP garlic
2 tsp lemon juice
14 oz can of artichoke hearts (drain and give em a squeeze so they don't make your dip runny then just roughly cut them up before putting them in)
1/2 cup Parmesan cheese
handful of mozzarella cheese

Put everything into a bowl and mix it up. You can do this by hand but I
think it turns out better if you use a mixer.
cook at 375 degrees for 25 in an 8x8 casserole dish. If you use a 9x13 check after 15 min.

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