Baked Spinach Artichoke Dip

  • 1 8-10 oz package frozen chopped spinach
  • 1 can or jar artichoke hearts, 12-14 oz or so
  • 1 cup shredded Pepper Jack cheese
  • 1 cup grated or shredded Parmesan cheese
  • 1 cup mayonnaise
  • 1 tbsp dried onion flakes
  • 1 tsp minced or crushed garlic
  • Salt and pepper to taste

Drain and rinse artichoke hearts and dump into large mixing bowl. Break up with edge of a spoon to desired size. Add spinach (break up in package somewhat if possible, then again with the spoon). Add all other ingredients,* stirring very well, and pour into a sprayed casserole dish. Bake at 400 for 40 minutes. Serve with toasted bread slices, pita chips, or just a spoon.

*(You can save back some of the Parmesan to sprinkle on top before or halfway through baking if desired.)

I used to think I didn’t like artichokes until my friend Anna shared her recipe with me. This is only slightly modified from her version.

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