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.