One of our favorite appetizers is spinach and artichoke dip. We order it at restaurants all the time and a few months ago decided to give it a go at home. After a few attempts, we finally found a recipe with adjustments that was absolutely delicious!
Ingredients
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup mayonnaise (we use Hellmann's Low Fat Mayo)
4 oz. (half a brick) cream cheese
1 cup grated Parmesan cheese, separated
1 tsp. chili powder to taste
Mix the mayo, cream cheese, spinach, and artichoke hearts in a pan. Simmer on the stove until fully combined. Add the chili powder and 1/2 cup Parmesan cheese. Continue to simmer until the cheese is melted.
Add the dip to a small casserole dip. Cover with the rest of the Parmesan cheese and bake at 350 degrees for 20 minutes or golden brown. Serve with tortilla chips, veggies, and crackers. Enjoy!
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