Long ago, I was a very picky eater and as a result, was extremely suspicious about food. Spinach and artichokes just sounded like something I wouldn’t like, so I avoided spinach artichoke dip at every bar and grill I frequented. I had questionable taste, which can also be proven by the cow print purse I carried in college. Because, let’s face it. Dips don’t get much better than this.
After discovering how much I liked it in college, I ordered it everywhere I went to make up for lost time. So, you can imagine how stoked I was to get the recipe of a local restaurant’s version. In fact, this is one of the first “adult” recipes I ever made. Cheesy and studded with artichokes, this dip is gluttonous and totally delicious. It is a complete crowd pleaser and is always a huge hit anytime I serve it for friends.
Spinach Artichoke Dip
10 oz. package of chopped frozen spinach
2 tbsp. butter
1/2 c. onion, finely chopped
1 clove garlic, minced
1 1/3 c. freshly grated Parmigiano-Reggiano
4 oz. cream cheese
1 c. mayo
6.5 oz. jar of marinated artichoke hearts, drained and chopped
Salt and pepper
Preheat oven to 375 F. Cook the spinach according to the package directions. (I typically go the microwave route.) Drain and dry it on paper towels. In a skillet, sautee the onion in butter. When soft, add the garlic and stir until fragrant. In a bowl, mix together the onion, garlic, parm, cream cheese, mayo and artichokes. Transfer to a baking dish. Cook for 25 minutes until the top is bubbly and brown.