This dip is always a crowd pleaser!!
Baked Spinach Artichoke Dip
- 2 10 ounces packages frozen chopped spinach, thawed
- 14 ounces marinated artichokes, drained
- 1 8-ounce block cream cheese, room temperature
- 1 cup mayonnaise
- 12 ounces grated parmesan cheese
- 1 tbsp minced garlic
- 1/4 tsp white pepper
- 2 tsp dried dill
- 1/2 tsp smoked paprika
Drain spinach in a colander and then wrap in cheesecloth and squeeze out as much liquid as possible.
Place artichokes in a large bowl and smash them slightly. Remove any tough leaves. Add spinach and pull apart with a fork.
Add cream cheese, mayonnaise, parmesan cheese, garlic, and white pepper and stir until well combined.
Transfer the mixture to a greased pie plate or 9×9 baking pan.
Sprinkle dill and paprika on top if desired.
Bake at 350 or until bubbly and hot. Turn the broiler to high and broil until the top is nicely browned.
Serve with crackers or sourdough.
