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Spinach and Artichoke Dip

Spinach and Artichoke Dip

This dip is sure to be the hit of any gathering! (No one need know how simple it is to throw together). Make it a day ahead, if you like, and bake it just before serving.

Yield:

12 Servings


Ingredients

2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
2 (9-ounce) packages frozen artichoke hearts, thawed and chopped
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
2 (8-ounce) packages cream cheese, softened
1/2 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 cup grated Parmesan cheese, divided
Toasted bread for serving

Directions

  1. Preheat the oven to 400°F. Lightly oil an Farberware 9-Inch Square Baking Pan.
  2. Heat the oil in a Farberware PurECOok skillet over medium. Add the onion and garlic; cook, stirring occasionally, until slightly softened, 3 minutes. Add the artichoke hearts and cook until barely starting to brown, 7 minutes. Stir in the spinach and cook 2 minutes. Remove from the heat and cool 10 minutes.
  3. Beat the cream cheese, mayonnaise, lemon juice and Worcestershire sauce in a bowl until smooth. Stir in the artichoke mixture and 3/4 cup of the Parmesan; transfer to the prepared baking dish. Top with the remaining 1/4 cup cheese.
  4. Bake until the top is browned and the filling is bubbly, 28-30 minutes. Let cool 5 minutes before serving.

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