Another classic (retro?) 80s appetizer: spinach artichoke dip. I usually ‘eyeball’ this recipe, but I did try to measure this time – just for you guys – xoxo
- 2 cans artichoke hearts, drained
- 1 cup (or more) of mozzarella cheese (you could substitute Monterey Jack or even pepper Jack, if you don’t have enough mozz)
- 1 cup mayo
- 1/2 cup parmesan cheese (Use the cheap, ‘sprinkle’ cheese. It melts better)
- 1/2 cup frozen spinach
A note about spinach:
While you could use fresh or canned spinach, I usually use frozen.
Frozen spinach comes in a bag or a box. The box needs to be defrosted and then you have to squeeze all the water out. It’s a PITA. I use the bag and just grab what I need, straight from the freezer. No need to defrost or squeeze out water 🙂
Blitz all the ingredients in a food processor or blender. Put in an 8 x 8 or 7 x 11 pan. Bake at 350* for 30 minutes. It should be yellowish-brown on top when done. Serve with veggies, crackers, or — our favorite — tortilla chips. Love you guys!
P.S. You can mix this into cooked pasta (penne, ziti, mostaccioli) for a yummy dinner!