My mother is an excellent cook and a very determined person. If she puts her mind to it, she gets things done. So, when she decided to perfect a Spinach Artichoke dip recipe, she made it every week for months to get it just right. Now we all reap the fruit of her hard work. Enjoy!
1 can of artichoke hearts, chopped and drained well
1 bag or bunch of spinach, chopped (can also use frozen, use less or leave out altogether!)
1 c. mayo
1 t. lemon juice
1 clove garlic, minced
1/2 bag (one cup) Kraft Italian blend shredded cheese (parm./mozz. mix)
finely grated parmesan to sprinkle on top.
Preheat oven to 350. Saute spinach briefly in water and drain well. Make sure all the moisture possible is out of the artichoke hearts and spinach and combine with mayo, lemon juice, garlic and shredded cheese. Place in small (1-1.5 quart) baking dish. Sprinkle with finely grated parmesan. Bake ’til bubbly, about 20 minutes.
Mom says, “The key to creamy Spinach Artichoke dip is getting the moisture out of the spinach and artichokes!”