Spinach and Artichoke Dip

No one doubts the usefulness of spinach and artichoke. Combined with other tasty ingredients they make a wonderful appetizer for the whole family.


  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1/2 cup shredded parmesan cheese
  • 1/2 cup shredded mozarella cheese
  • 1/2 tea. garlic
  • 1/8 tea. onion powder
  • 10 oz. frozen spinach (thawed and drained)
  • 8 oz. artichoke hearts broken apart
  • chopped tomatoes (to garnish)


  • Lightly cover the bottom of a casserole dish with cooking spray
  • Combine all ingredients in bowl and pour into dish except the tomatoes.
  • Bake at 325 degrees for 25 minutes. (Usually, I multiply this recipe by 4 and bake at 350 degrees for 50 – 65 minutes. Just make sure the cheese is melted)
  • Garnish with tomatoes
  • Serve immediately in a bread bowl or in a pretty dish with tortilla chips, toast points or bread of choice. Or, if it’s for a party, I like to put it in the crock pot to keep it hot.

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