Spinach and Artichoke Dip

By Marge Perry & David Bonom

This dip is sure to be the hit of any gathering! (No one need know how simple it is to throw together). Make it a day ahead, if you like, and bake it just before serving.

  • Yield: 12 Servings
  • Course: Appetizer
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INGREDIENTS

  • Extra Virgin Olive Oil
  • Garlic cloves
  • Grated parmesan cheese
  • Lemon juice
  • Mayonnaise
  • Onion
  • Package frozen chopped spinach
  • Packages cream cheese
  • Packages frozen artichoke hearts
  • Toasted bread for serving
  • Worcestershire sauce

DIRECTIONS

  1. Preheat the oven to 400°F. Lightly oil an 8-inch square baking dish.
  2. Heat the oil in a large nonstick skillet over medium. Add the onion and garlic
  3. Beat the cream cheese, mayonnaise, lemon juice and Worcestershire sauce in a bowl until smooth. Stir in the artichoke mixture and 3/4 cup of the Parmesan
  4. Bake until the top is browned and the filling is bubbly, 28-30 minutes. Let cool 5 minutes before serving.