September 10, 2013

Spinach Artichoke Dip

For a while now my son has been mentioning how much he looooves spinach artichoke dip, and that I should make it for him to snack on.  Needless to say, I wasn't all that excited about it because most dips like that are mayonnaise based....and we all know how I feel about mayonnaise! 

However, a couple of weeks ago I was going through one of my old church cookbooks I acquired many years ago, and there it was...spinach artichoke dip.  I was going to pass it by without reading the recipe, but the quantity of mayonnaise caught my eye.  Only a 1/3 cup.  Hmmm.  That was enough for me to read over the rest of the ingredients, and once I did I knew I was going to give this dip a try.  

I am so glad I did.  I may even like this dip more than my son!  It is really, really good.  Too bad there was no author of this recipe listed, because they definitely deserve some credit for this delicious recipe (I only slightly modified the original recipe).  I will be making this and serving it in a bread bowl sometime in the near future for sure.  I haven't made it for company yet, but I have no doubt it will disappear fast.  Gotta love those old church cookbooks!  Sometimes you find real recipe treasures in there ☺

Spinach Artichoke Dip

2 cups Parmesan cheese
1, 14 oz can artichoke hearts, drained & chopped
1, 10 oz box of chopped spinach, thawed & drained
2/3 cup sour cream
1/3 cup mayonnaise
1, 8oz block of cream cheese, softened
3 tsp garlic, chopped
1/4 tsp onion powder

Preheat oven to 375, and spray an 8x8 baking dish lightly with cooking spray.  Mix the Parmesan cheese, artichoke hearts and spinach together.  Add the remaining ingredients and mix well using an electric mixer.  Pour into the baking dish and cook for about 30 minutes, or until it starts to hot and bubbly.  This dip is best served hot or at room temp. Serve with pita chips, crackers or bread.