Spinach and Artichoke Dip

2 (10-ounce) packages frozen, chopped Spinach
1 (13 3/4-ounce) can Artichoke Hearts
1 cup Mayonnaise
1 cup Sour Cream
1 cup freshly grated Parmesan cheese
1 cup grated Pepper Jack cheese

Preheat the oven to 350 degrees Fahrenheit. Grease a casserole dish with nonstick spray. Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop. Combine all the ingredients except the jack cheese in a large bowl. Stir well. Scrape into the prepared casserole dish and sprinkle the jack cheese on top. Bake for 30 minutes. Serve with crackers, pita chips or tortilla chips.

Everyone has had Spinach Artichoke Dip over and over – at restaurants, at parties, or maybe you’ve even made it at home. This is a very easy recipe that takes no time to whip up, you might even have most of the ingredients at home already. I do like to add a little of the pepperjack cheese into the mixture so it is cheesy throughout; you can do to the same with the parmesan cheese but just be careful that you don’t put too much on top or there will be a hard layer that everyone will fight with. As with many of my recipes, I use low fat mayonnaise and low fat sour cream to cut down on the calories (now you can have a couple more chips)!

About JustFrank

Just a typical Washington, DC Suburbanite - University of Maryland Graduate, loves to spend time with his girlfriend, go out on the weekends, and spend quality time with his family. View all posts by JustFrank

2 responses to “Spinach and Artichoke Dip

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