Artichoke Spinach Dip

By lauramae

They don’t come much easier than this dip. I had tried a couple old recipes of my mom that were either really mayonnaise-y or too sour cream-y, or not enough spinach. I think this version has the perfect amount of everything! Mix everything together in one bowl, dump it into a baking dish, pop it into the oven and 30 minutes later you’re ready to dig in!

Ingredients

• 1 can (14 ounce) artichoke hearts, drained and finely chopped
• 1 package (10 ounce) frozen chopped spinach, thawed and drained
• 1 1/2 cups (6 ounces) Parmesan cheese, divided, finely shredded or grated
• 1 1/2 cups (6 ounces) Monterey Jack cheese, divided, shredded
• 4 ounces cream cheese, softened
• 2/3 cup sour cream
• 1/3 cup mayonnaise
• 2 garlic cloves, finely minced
• Paprika, to taste (optional)

Details

Adapted from browneyedbaker.com

Preparation

Step 1

Preheat the oven to 350 degrees F. Press the excess moisture from the spinach.

Combine the artichokes, spinach, 1¼ cups of Parmesan cheese, 1¼ cups of Monterey Jack cheese, cream cheese, sour cream, mayonnaise, and garlic in a bowl and mix well.

Spoon the artichoke mixture into a 1½-quart baking dish. Sprinkle the remaining Monterey Jack and Parmesan cheeses on top, and then sprinkle with paprika, if desired.

Bake for 30 minutes. Serve warm with tortilla or pita chips, crackers or vegetables.