Spinach and artichoke dip


  • 1 bunch spinach (about three cups fresh)
  • 1 can artichoke hearts
  • 1-2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1 8 oz block cream cheese
  • 1/3 cup sour cream
  • 1/3 cup mayonnaise
  • 1 teaspoon dried dill weed
  • 1/2 cup grated Parmesan cheese
  • Fresh dill for garnish
  • Salt and pepper to taste


  1. Blanche spinach in saute pan
  2. Add artichoke hearts to pan and saute for about three minutes
  3. Add Italian seasoning and garlic
  4. Saute for about two minutes
  5. Remove mixture and roughly chop, and return to pan
  6. Add cream cheese in small squares on low heat, stirring until melted
  7. Remove from heat and add 1/2 Parmesan cheese (saving the remaining cheese for topping)
  8. Add mayo and sour cream, mixing thoroughly
  9. Transfer mixture to 8×8 casserole dish, top with remaining cheese
  10. Bake at 375 for 20 minutes (or until cheese bubbles
  11. Cool for ten minutes
  12. Serve warm with vegetables, crackers, chips or bread

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