Spinach and Artichoke Dip

 Spinach and Artichoke Dip is always a crowd pleaser and it is much simpler to make at home than you thought!

This is my recipe but some may prefer it cheesier, less garlicky, but I like to keep in mind who the real stars of this dish are, the spinach and artichoke!

Start by mixing your room temperature cream cheese, mayo and sour cream. Be sure to mix it well, if the cream cheese is on the colder side, it will take more effort. Yes, it is all going to melt anyway but you dont want someone getting a glob of plain melted cream cheese when they bite in. 

Mix in your cheeses and spices. Heat your frozen spinach according the package and drain it as much as humanly possible. Drain your artichokes and chop those in bite size pieces. Chunks are nice but remember that this is a dip people are using chips or crackers for and a huge chunk of artichoke makes its awkward to scoop up.

Mix everything together and add to a greased baking dish. I normally use a glass pie dish for this. You can pop in the fridge until it is time to bake. 

Bake at 350 for 15-20 minutes until its bubbly and the sides are golden. Serve with bagel chips, tortillas, crackers, pita chips, veggies.. anything you want to use to scoop the dip.

Ingredients:

9oz package of frozen chopped spinach

1 can of artichokes

8oz package of cream cheese

1 cup of shredded monterey jack cheese

1/3 cup of mayo

1/3 cup of sour cream

1/3 cup of grated parmesan

1/4 tsp salt

1/4 tsp onion powder

1/2 tsp garlic powder

1/2 teaspoon black pepper