Updated December 23, 2014
(6 ounce) jar marinated artichoke hearts
(9-11 ounce) package of frozen creamed spinach, thawed
small garlic clove, pressed or 1/2 teaspoon minced garlic
cup grated Parmesan cheese
Coarsely chop artichokes and put them in a medium bowl. Add spinach, mayonnaise, garlic, Parmesan cheese and sour cream and mix well.
Pour into a shallow baking dish or glass pie pan. Sprinkle with additional grated Parmesan if desired.
Bake for 20-25 minutes at 375°F.
Serve it with tortilla chips and veggies for dipping.
More About This Recipe
- Everyone has a staple dish that they bring to get-togethers. This Hot Spinach and Artichoke Dip is my staple.
We have one friend who is the pickiest eater I know. Literally, I think the kid lives only on steak and shrimp. He isn’t rude about it but he politely says, “Oh, no thanks. I don’t really like strawberries (or sausage, onions, tomatoes, etc.).” So whenever we invite him over it’s cause for a major anxiety attack on my part trying to figure out what I can fix that he will actually eat. This dip is one thing he loves, and when he comes over I double the recipe because I know he will at least eat this if nothing else.
The other good thing about this dip is it's forgiving. My mom wanted to make this for a family get together and called me for the recipe. I gave her a call the next day to see how everyone liked it.
She said, "It was really good, but I've never made a dip with 4 cups of mayonnaise in it."
I said, "Uh, Ma, the recipe doesn’t call for 4 cups of mayonnaise. I told you 1/4 cup mayonnaise."
Mom said in her sweet voice, "Oh...well…it was still really good!”
Make this dip but give your arteries a break and stick to the ¼ cup of mayo.
Click here for full recipe.
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