Spinach and Artichoke Dip

This dip is always a crowd pleaser. The saltiness of the cheeses pairs well with the tanginess of the artichokes. Serve this dip with tortilla chips or veggie sticks or stuff into mushrooms before baking.

Ingredients

1 14 oz can artichoke hearts

1 cup chopped fresh spinach

4 oz cream cheese

⅔ cup mayonnaise

½ cup parmesan cheese

¼ t garlic powder

¼ t black pepper

Directions

Preheat oven to 350ºF.

Drain can of artichoke hearts. Squeeze each piece of artichoke over sink to get rid of as much liquid as possible. Chop artichokes and place in medium size bowl.

Add remaining ingredients to chopped artichokes and stir to combine (I used an electric hand mixer). Spoon into 9×9” baking dish. Bake for 15-20 minutes, until slightly brown on top.