This is probably the easiest, yet the most loved and requested appetizer among my friends and family. Every single guest who comes for a visit at our house requests this appetizer. I love how easy this dish is to make, and can be prepared ahead of time. I will just have all of the ingredients mixed together a few hours before I need it, and just before the guests arrive, I can throw this into the oven. As the guests are arriving and settling in –this dip is ready to be served. I don’t usually have a lot of leftover and I love serving it with baked tortilla chips. This recipe makes about four cups, and I say that it serves about six guests. In reality, I have seen four of us devouring this to the last bit. So if you have several spinach and artichoke dip lovers, it may be good to double the recipe.
I do want to warn you though, this is not for the faint of heart. I do try to make it ehmm… a little bit lighter by using light sour cream and mayonnaise, and don’t go overboard with the cheeses. If you don’t have a dip recipe you love yet, I encourage you to give it a try. Happy eating!
Adapted from Paula Deen via Food Network
1 (10-ounce) package frozen chopped spinach
2 (14-ounce) cans whole artichoke hearts
1/2 cup mayonnaise
1/2 cup sour cream
1 cup freshly grated Parmesan
1 cup grated pepper jack cheese (or sometimes I use cheddar, whichever I have on hand)
Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick spray.
Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop them.
Combine all the ingredients except the jack cheese in a large bowl. Stir well. Scrape into the greased casserole dish and sprinkle the jack cheese on top. Bake for 30 minutes uncovered.
Serve with bagel or tortilla chips.
Yield: 6 servings