Lemony Spinach Artichoke Dip
Lemony Spinach Artichoke Dip
Submitted by Chef Christie Struck
Appetizers
Ingredients
- 1 ½ cups parmesan cheese
- 10 oz box of frozen spinach, thawed and squeezed dry
- 14 oz jar of artichoke hearts, drained and chopped (marinated artichokes work great!)
- ½ cup sour cream
- 8 oz brick of cream cheese, softened
- ¼ cup of mayonnaise
- 3 tablespoons Fustini’s Meyer Lemon olive oil
- 2 teaspoons garlic, pressed
- Baguette slices or good crackers for serving
Directions
- Preheat the oven to 375 degrees. In a medium bowl mix together the parmesan cheese, spinach, and artichoke hearts.
- In a separate bowl, mix sour cream, cream cheese, mayonnaise, olive oil, and garlic. Add the spinach, artichoke heart, and parmesan cheese mixture and mix thoroughly. Transfer to an 8x8 pan and bake for 25 minutes. Serve with baguette slices or crackers.
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