Spinach Artichoke Dip
Ingredients
- 9 ounces spinach, frozen (one small package)
- 2 cans artichoke hearts, drained (13.75 oz. each)
- 1 1/2 cup mayonnaise
- 1 cup parmigiano-reggiano, grated
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon lemon juice
Instructions
- Preheat oven to 350℉.
- Cook the spinach according to the package directions. Drain and use a fine mesh colander or kitchen towels to squeeze out as much water as possible.
- While the spinach is cooking, roughly chop the artichoke hearts. I like to do some small and some big pieces.
- Mix all ingredients thoroughly in a large mixing bowl.
- Pour into a greased, 2-quart baking dish, and bake at 350℉ for 35 minutes, until bubbly.
- Serve immediately with bread, pita chips, or crackers.
You can make this dish ahead of time and bake when ready. It also freezes well. Just thaw completely before baking.
spinach, artichoke, spinach artichoke, dip, appetizer