Spinach Artichoke Dip2019-07-02T16:09:49-04:00

Spinach Artichoke Dip

Presented by Diner 248

INGREDIENTS

  • 1/4 cup minced onion
  • 3 cloves fresh garlic, minced
  • 2 tsp. oil
  • 1 lb. frozen chopped spinach, thawed and squeezed to drain
  • 3 oz. heavy cream
  • 1/2 tsp. dried dill
  • 1/2 tsp. dried oregano
  • Salt and pepper
  • 10 oz. cream cheese, room temperature
  • 8 oz. mayonnaise
  • 1/3 cup grated Parmesan cheese  + more for baking
  • 1 can (about 15 oz.) artichoke hearts drained, rinsed, and chopped

DIRECTIONS

Saute onions and garlic in oil until lightly browned. Add spinach, heavy cream, and seasonings; cook until spinach is dry. Remove from heat and allow to cool.

In a separate bowl mix cream cheese, mayo, and parmesan cheese. Fold in the spinach mix along with the artichokes.

Turn into a lightly greased casserole dish and sprinkle with Parmesan to taste. Bake in an oven preheated to 350°F until brown and bubbly, about 20 to 25 minutes.

Serve with tortilla chips or pita bread for dipping.

Serves 8–12

As seen in the Summer/Fall 2019 Issue

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