This post is a little late for the holiday season if you’ve already planned your menus, but its a great dip for parties, like the one you may have on New Year’s Eve. Simple, fairly inexpensive ingredients, and so delicious you’ll feel like you ordered catering!
Since this is a hot dip, you can get away with buying already shredded Parmesan cheese, but makes sure it’s the real thing since the artificial stuff uses additives to keep it from clumping and that does not melt well. I use canned artichoke hearts that are marinated in water rather than olive oil, since the spinach gives off some liquid and you don’t want it to be too watery.
If you feel like experimenting, pimento peppers or some chopped olives would also be great additions, no more than 1-2 tablespoons so as not to overpower the remaining ingredients.
Spinach and Artichoke Dip
1 cup sour cream
1 cup finely grated parmesan cheese
1 cup cooked, chopped spinach
1 15 oz artichoke hearts, drained, chopped
1 tablespoon mayonnaise
1 teaspoon salt
loads of ground pepper
Preheat oven to 375 degrees. Mix all ingredients in bowl and place in 8 inch baking dish. Smooth out and cook for 25 minutes until top begins to lightly brown. Serve with crackers or corn chips.