Recipe by Pepper Monkey
My friend made this at a party and I just had to have her recipe. This is the best artichoke dip that I have ever tasted. You might want to double the recipe because this stuff will go very quickly! I've made this several times now and the key is to rinse the spinach well before putting it in the recipe. Otherwise you will have green dip! Other cheeses, and cheese blends work fine in place of the parmesan. However, I feel the parmesan gives the best flavor combination. Fresh lemon juice really makes this recipe different from other spinach artichoke dips and adds a much needed zing to the recipe. Its also best to use the freshest garlic you can get your hands on.
Top Review by partysweets
I loved this dip. I did add a can of chopped up water chestnuts just for texture (personal preference) and I used a bunch of mozzarella cheese too. Very yummy. I will be making this again. It made a lot so next time I'm going to try freezing half - not sure how well it will freeze but I will give it a try. Thanks!
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 3 garlic cloves, minced
- 1⁄2 cup mayonnaise
- 8 ounces cream cheese
- 2 tablespoons lemon juice
- 1 cup grated parmesan cheese
Directions See How It's Made
- Preheat your oven to 375 degrees.
- Grease a 7x11 baking dish in a medium bowl mix cream cheese and mayo until smooth add chopped artichokes, chopped spinach and parmesan.
- Add lemon juice and minced garlic mix together well. For a smoother texture, pulse in a food processor until the desired texture is achieved. This will also help mix things more completely and give a better fusion of flavors.
- Bake covered with aluminum foil for 20 minutes.
- During the last 5 minutes of baking remove the foil. The top should be golden brown around the edges when it is done.
- Serve while hot with tortilla chips, fresh veggies, or Italian bread.