The Best Ever Baked Spinach Artichoke Dip
By: Helen Pitlick
Published: Friday, February 5, 2010 - 2:22pm

Ingredients




1 package (8 oz)  cream cheese, softened
1/2 can quartered artichoke hearts, drained
1/4 cup grated parmesan cheese
6 ounces frozen chopped spinach
1/2 cup shredded cheddar cheese
1/4 cup real mayonaise
1 egg
2 cloves garlic, minced
salt and pepper to taste

Preparation

1 Preheat oven to 375 degrees. Defrost spinach in microwave and squeeze all the liquid from it, discarding liquid. Cut up artichoke quarters into ½ inch chunks. Combine all ingredients and spread in small casserole dish. Bake 375 degrees for 25 to 30 minutes. Serve with chips or toast.

About


Leftover dip is great in scrambled eggs the next day. Recipe and photo by Amy Koszalka, winner of the 2010 Foodista Facebook Super Bowl Recipe Contest.

Comments:
Carol Habig

awesome stuff, brought a double batch to a fathers day cookout and came home with an empty dish.