My husband recently mentioned to me that he had never had Spinach Artichoke Dip. I didn’t really believe it at first because it’s such a common appetizer at restaurants and he is always willing to eat anything. However, he continued to swear he’d never had so I decided to remedy the situation. He seemed shocked when I pulled it out of the oven. He didn’t know it was a hot dip!
RECIPE: Spinach Artichoke Dip
Makes ~4 Dinner Servings or Many Appetizer Servings
1/4 Cup Mayo
2 tsp Garlic Powder
1 tsp Salt
French Bread or your choice of crackers
1) Drain the canned spinach completely and mostly drain the artichokes leaving a bit of liquid in the can.
2) In a cast iron pan, begin softening the cream cheese on low heat and mix in the mayo.
3) Add the artichokes, spinach, garlic powder, and salt.
4) Continue to stir over low heat.
5) Grate one to two ounces of Parmesan cheese and stir into the mixture of the dip.
6) Grate additional parmesan over the top of the dip.
7) Place in an oven heated to 350 degrees for 10-20 minutes, or until the parmesan cheese on top melts and begins to brown.
8) While the dip is baking, slice your french bread or gather whatever crackers you will be using.
9) Remove from oven and serve right away in the cast iron dish for a nice rustic looking appetizer.
To give you an idea of servings, this loaf of bread disappeared three-quarters of the way through the pan of dip. Luckily, I always bake them in sets of two!