The recipe is from Pioneer Woman, and the original recipe didn't have spinach in it. However, I don't think you can have an artichoke dip without spinach so I decided to get some frozen chopped spinach (not creamed) and threw that in there as well. Also, after I poured it in the baking dish, I sprinkled a little bit of parmesan on the top right before it went in the oven.
We served the dip with blue tortilla chips, which was great! Some crostini or pita chips would also be terrific...it's up to you. Also, know that this recipe makes a TON of dip! The white dip-bowl pictured above, which Matt and I finished and pretty much filled us up, was probably a fourth of the whole dish. So it would be plenty to feed several friends/family members! It's also super easy and quick to make, which also makes it perfect for entertaining.
Be sure to make this soon if you're a lover of spinach-arthichoke dip...I promise you won't be disappointed!
Adapted from The Pioneer Woman Cooks cookbook
2 14-0z cans artichoke hearts, drained
1 box of frozen chopped spinach (thaw in microwave according to directions on box)
1 8-0z block cream cheese (low-fat is fine)
1 cup real mayonnaise (low-fat is fine)
2 green onions, chopped
1 cup grated parmesan cheese
Dash of salt
Freshly ground black pepper
To begin, preheat the oven to 350 degrees Fahrenheit.
Add one can of artichokes, the cream cheese, and the mayonnaise to the bowl of a food processor. (If you don't have a food processor, do smaller batches in the blender, or simply chop and stir together). Sprinkle in cayenne pepper to taste. Add the green onions to the bowl. Pulse the mixture 6 or 7 times. You don't want to liquefy it; just get the artichokes chopped up and mixed with the other ingredients.
Stir in the parmesan and salt and pepper to taste; and set aside. Roughly chop the artichokes from the remaining can to get them down to bit-size pieces. Add the artichoke pieces to the dip along with the chopped spinach and stir together gently. Pour the mixture into an oven-safe dish and bake for 15 to 20 minutes, until heated through and bubbly.
Serve with blue tortilla chips, crackers, or white button mushrooms. Enjoy!