Favorite Spinach Artichoke Dip
The only Spinach Artichoke Dip Recipe I'll ever use! Made using only 5 ingredients, and ready to eat in 25 minutes! This is the ultimate game-day, party, holiday, any-other-situation appetizer.
Servings 8 people
Ingredients
- 1 can non-marinated artichoke hearts (14 oz)
- 1 and 1/2 cups real mayonnaise
- 8 ounces parmesan cheese
- 1 package frozen chopped spinach, thawed about 8 ounces
- 1 clove garlic, minced
Instructions
- Oven Directions: Preheat oven to 350 degrees F. Spray an oven-safe baking dish with non-stick cooking spray and set aside. Make sure your spinach is thawed or thaw it (without the packaging) in the microwave. Squeeze all the liquid out of the spinach. Drain liquid from the can of artichoke hearts. Stir all ingredients together in a bowl. Add the mixture to the baking dish and bake for 25-30 minutes.
- Crock Pot Directions: Spray the inside of your crockpot with non-stick spray. Mix all ingredients (same as above) and add to the crockpot. Cook on high for 20 ish minutes, until everything is melted together. Give it a stir. Keep it on “warm” once it’s done so you don’t burn it.
- Store: Store leftovers, tightly covered, in the fridge for up to 5 days.
Notes
NOTE: I've accidentally bought marinated artichoke hearts before, but I just threw them in a colander and rinsed the marinade off in the sink and it was fine.
NOTE: This recipe can easily be doubled or cut in half.