Spinach and Artichoke Dip

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Spinach is still a vegetable if you cover it in cheese, right? Spinach and artichoke dip is a classic that doesn’t need much tweaking. A little bit of lemon juice for acidity, garlic and cayenne for depth, and a rejection of the yucky mayo so many people use are simple ways to lift this dip from a steakhouse staple to something you’d actually want to serve at home.

Serve it as an appetizer with pita chips or crusty bread.

Spinach and Artichoke Dip (Service 5-10) 

  • 1 package frozen spinach, thawed and drained
  • 1 can artichoke hearts, coarsely chopped
  • 8oz container of sour cream
  • 8oz container of cream cheese
  • 1/2 cup grated parmesan cheese
  • 1 tbsp lemon juice
  • 2 cloves garlic, minced
  • 1/2 tsp cayenne pepper
  • Salt and Pepper
  1. Combine spinach, artichokes, sour cream, cream cheese, lemon juice, garlic, cayenne, and half of the parmesan (1/4 cup) in a bowl. Season to taste.
  2. Transfer to a 9×9 baking dish.
  3. Top with remaining parmesan cheese.
  4. Broil until bubbly and brown on top.
  5. Be sure to place on a trivet so that you don’t burn your table when serving!
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