My Aunt Susan made this dip a few Christmases ago when we were visiting my mom’s side of the family in Richvale, California. It was so delicious that I just had to get the recipe. When she wrote it down for me I was surprised at how short the ingredient list was and how easy it was to put together. Those are the best recipes. Simple, easy, quick and delicious.
This dip can be made with or without the spinach. Susan originally made this without the spinach, but I like it with. It makes me feel like I’m being good to have the spinach in this dip. If you use light mayo (or a mixture of plain yogurt and mayo), and low-fat mozzarella this isn’t the worst dip on the planet. Using the spinach just adds to the flavor and adds some extra goodness.
If you decide to use spinach, you can use fresh or frozen. I like to use fresh, but sometimes it’s not the quickest thing to do. If you’re using frozen, thaw it completely then squeeze out as much of the moisture as possible. To use fresh, just saute in a pan with a little olive oil and minced garlic.
You can serve it with almost anything; crackers, baguette, veggies, sourdough pieces, etc. Just use what you like. I like to use toasted bread for a nice contrasting crunch. Enjoy!
Spinach (or not) Artichoke Dip
- 1 14 ounce can artichoke hearts, drained and chopped
- 1 cup mayo (light, regular or half mayo half yogurt)
- 10 ounces fresh spinach, wilted
- 1 cup grates Parmesan cheese
- 1/2 cup grated mozzarella
- cayenne pepper to taste
- Mix all ingredients in a large bowl until well combined.
- Pour into a shallow baking dish (a 9-inch pie plate is perfect)
- Bake at 350°F for 45 minutes.
- Let cool for 5-10 minutes before serving.