Spinach Artichoke Dip

I am not sure what started the craving for spinach artichoke dip – but once it started it wouldn’t go away AND I HAD TO MAKE IT!  I really could not remember the last time I made this dip, years.  I used to make it all the time and then I just didn’t.  I would make it to bring to dinners, parties and just for us.  I will eat this dip right out of the oven, warm and then if there is any leftover, right out of the fridge!

Stella really loved it too – so I think this might be something that I start making on a more regular basis!

Spinach Artichoke Dip

Spinach dip done


1 can artichoke hearts, drained and cut up
1 package frozen spinach, cooked and drained
1/4 cup shallots, chopped (optional)
3 – 4 garlic cloves, minced
1+ cup cheese, grated (combination of parmesan plus mozzarella, cheddar, or swiss)
1 cup mayonnaise

Preheat oven to 375 degrees.

1. Put the spinach on to cook and cut up all other ingredients.

Spinach dip ingredients

2. In a large bowl combine all the ingredients.  Make sure that the spinach has as much water squeezed out of it as possible.

3. Spread the dip into a baking dish. I used a 7×11 glass baking dish.  Bake for 20 – 25 minutes.  If you want a crispy top you can always turn to broil for the last few minutes, but make sure to keep an eye on the dip!

Spinach dip in pan

NOTE: If using homemade mayonnaise, the oil will separate in baking and the dip will not be as thick as if using store bought mayonnaise – but the flavor will not be altered at all.

Enjoy with your favorite chip or cracker!

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