Tanya's Spinach and Artichoke Dip

By Addie

Sorry for the poor picture, but the dip does taste better than it looks there. You can make this dip the day before your party and pop it in the oven just before. Serve it with some crusty french bread or tortilla chips.

Ingredients

• 1/2 sweet yellow onion finely chopped
• 4 cloves garlic, pressed
• 1 tbsp olive oil
• 1 10 oz box frozen spinach
• 2 cans artichoke hearts in water, drained and coarsely chopped
• 2 packages cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 2/3 cup grated Parmesan cheese
• 1/4 cup mozzarella cheese
• Few pinches of red pepper flakes
• Salt

Preparation

Step 1

Saute onion and garlic in olive oil and set aside. Cook spinach according to package directions; drain. Mix spinach, onion, and garlic in large bowl. Add cream cheese; mix well. Add mayonnaise, sour cream, cheeses, red pepper flakes, and salt. Mix well. Add artichoke hearts; mix; transfer to a baking dish Top with some cheese. Either store in fridge until ready to bake or bake on 350 degrees until hot and bubbly.