So there is nothing novel about a hot spinach and artichoke dip but I swear I’ve made this one over and over for years and people always love it at parties. When I was in law school I brought this dip to my friend Mike’s oyster roast and he immediately christened it the “get Sally married dip.” I’m not married yet but I guess I’ll keep on making this until it happens. Let me know if it works for you 😉
If you don’t like spinach you can double up on the artichokes and leave it out. You may have to keep reheating – it isn’t the best thing when it gets cold and the oils start to settle out.
What to buy (serves about 5 as an appetizer):
- 1 cup parmesan cheese
- 1/2 cup mozzarella cheese
- 1 cup frozen chopped spinach, thawed
- 1 cup artichoke hearts, drained and chopped
- 1 cup mayonnaise
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon red pepper flakes
- 1 teaspoon salt (or more to taste)
- 1 teaspoon pepper
- 1 tablespoon lemon juice
What to do:
- preheat oven to 375°F
- combine ingredients and mix well
- bake for 20-30 minutes or until bubbling
- serve with chips, crackers or toasted bread
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