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Monday, July 6, 2009

Spinach-Artichoke Dip

I made this for my Mother's Day gift to myself and ate the whole thing and did not share. The next time I made it I did the same thing. It wasn't until the fourth time I made it that Dave got a bite. It is that addictive. Warning: do not make this on the same day you make Jessica's Almond Bars. I know from experience that just because a person has eaten half a sheet cake, doesn't mean she'll lay off the dip.

Recipe adapted from Picky Palate

1/2 tablespoon olive oil
2 Cups fresh spinach leaves, chopped
1 cloves fresh garlic, minced
1/4 Cup mayonnaise
4 oz softened cream cheese
1/2 teaspoon Tabasco Sauce
Pinch of salt and pepper
1/2 Cup fresh grated parmesan cheese
About 1 cup (0r half a can) artichoke hearts, drained and coarsely chopped (I prefer to not use the marinated ones here)
3/4 Cup shredded mozzarella cheese

Heat olive oil in medium skillet over medium heat. Add a handful of spinach, adding more spinach as it wilts and makes more room. Cook for 2-3 minutes and add garlic. Cook, stirring for one more minute. Combine the rest of the ingredients in a medium bowl. Add spinach mixture and stir until combines. Spread into lightly greased casserole dish and bake at 350 for 25-30 minutes, or until hot and bubbly. Serve warm with tortilla chips or on sourdough bread.


  1. Now that is my kind of mother's day present! This must be the same recipe that you recommended to me and I agree it is a great one. It is a good thing I gave half of the dip I made to you or else Emily and I would have eaten the entire pan too.

  2. I have been looking for a good recipe for this!