Spinach & Artichoke Dip
Ingredients
4 Cups, Fresh Spinach, rough chopped
30 oz., Artichoke Hearts
1/2 Cup, Mayo
1/2 Cup, Sour Cream
1 Cup, Parmesano-Reggiano Cheese
1 Cup, Pepper Jack Cheese
1 Tablespoon, Olive Oil
1 Tablespoon, Butter, unsalted
S&P
1 Teaspoon, Garlic, minced
Instructions
Spinach & Artichoke Dip
Preheat oven to 350 Degrees. Spray a baking dish and set aside.
In a mixing bowl, combine the mayo, sour cream, Parmesan Cheese and mix well. Set bowl aside.
Drain the jars with the Artichoke Hearts. Then place the Artichoke Hearts into a food processor. Chop them very finely or to the thickness/texture you desire. Transfer them to the mixing bowl with the mayo mixture and gently toss.
Rough chop the fresh spinach. On the stove, over medium heat, add 1 tablespoon of Olive Oil and 1 tablespoon of butter. Add all the fresh spinach and cook down. As soon as the spinach starts to wilt, season with S&P and add the garlic. Cook for 1 minute longer. You want a nice wilted spinach but don’t want to overcook your garlic. Transfer the spinach to the same bowl as your artichokes and toss all together to combine all your ingredients.
Transfer the spinach and artichoke mixture to your baking dish and spread evenly into the dish. Sprinkle the top with your pepper jack cheese (evenly spread the cheese over the dip). Bake in the oven for approx. 30 minutes or until it is nice and bubbly hot.
Remove from oven and serve immediately with your favorite chips or crackers. I love to serve my homemade Brown Rice Pita Chips with this dip. They add just the right amount of crunch and salt to the dip.
Click here for my Brown Rice Pita Chip recipe: Baked Brown Rice Pita Chips
Notes
I found 6 oz. jars of the Artichoke Hearts so I used 5 jars of them in this recipe. You may be able to find larger jars but you want approx. 30 oz. total.
For better flavor, I make sure I use a Real Mayo in this recipe. No imitation mayo!
If you do not have Parmesano-Reggiano Cheese, you can use just Parmesan Cheese. I usually have both in my fridge and love the way the Parmesano-Reggiano Cheese tastes.
For the baking dish, I like to put my hot dips in a pie dish or a prettier baking dish. That way I can take it from the oven to the table to serve in the same bowl and it looks nice on the table.