Ingredients
Ingredients
- 1 (6 ounce) jar artichoke hearts marinated in oil, drained
- 1 package (9-11 ounces) frozen creamed spinach, thawed
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 teaspoon minced garlic
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat the Oven: Set your oven to 375 degrees Fahrenheit to ensure it reaches the ideal temperature for baking the dip evenly.
- Mix Ingredients: Coarsely chop the drained artichoke hearts and place them in a medium-sized bowl. Add the thawed creamed spinach, mayonnaise, minced garlic, grated Parmesan cheese, and sour cream. Stir all ingredients thoroughly until you have a uniform mixture.
- Bake the Dip: Transfer the mixture into a shallow baking dish or a glass pie pan, spreading it evenly. Place it in the preheated oven and bake for 20 to 25 minutes or until the dip is hot and slightly golden on top.
- Serve: Remove the dip from the oven and let it cool slightly. Serve warm alongside tortilla chips and fresh veggies like carrots, celery, or bell peppers for dipping enjoyment.
Notes
- For a smoother dip, pulse the artichokes in a food processor before mixing.
- Using freshly grated Parmesan cheese enhances the flavor and texture.
- You can substitute mayonnaise with Greek yogurt for a lighter version.
- Feel free to add a pinch of red pepper flakes for a subtle kick.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 20-25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
