Baked Spinach & Artichoke Dip

Baked  Spinach & Artichoke Dip (shared by Zoe)

Makes about 2 ½ cups.  I usually double the recipe for parties or groups.

Preheat the over to 400 degrees F. Combine in a large bowl:

1 cup Mayo (I use light or low fat)

1 cup grated Parmesan (4 oz)

½ cup finely chopped onions

Pulse in a food processor until finely chopped:

One 13 ¾ oz can artichoke hearts, drained

Stir the artichokes into the mayo-cheese mixture, along with:

1 tablespoon lemon juice or dry white wine

½ teaspoon black pepper

Fresh spinach (as much or as little as you want! I usually put about ¾ of a spinach salad bag)

Scrape everything into a baking dish and sprinkle over the top:

3 tablespoons dry bread crumbs

1 - 2 teaspoons olive oil

Bake until browned, about 20 min.  Serve with crackers or pita chips. 

Spinach Artichoke Dip

Although not everyone liked this book...ok the majority did not BUT all in attendance thought the food was great for the night! Thanks to Megan for hosting and providing the artichoke dip and mushroom soup. Lara and Michelle provided a German inspired warm chicken sausage and potato salad. Recipes provided below.

(shared by Megan Bitsoff)

Spinach artichoke dip

1 3/4 cups Hellman's regular mayo

2 cups (or more) shredded asiago cheese

minced garlic (2 or 3 cloves)

14 oz. marinated artichoke hearts chopped

1 cup thawed chopped spinach (squeezed dry)

Bake in a sourdough breadbowl at 350.