Who doesn’t love Spinach and Artichoke dip? When I worked at Applebee’s, it was one of the more popular appetizers. I love it too, but I had never made it until this cooking class. We made a few small adjustments tot he recipe. It wasn’t hard to make, and served with crackers, it was delicious.
- 1 small can artichoke hearts, drained and chopped
- 1/2 package (10 oz) frozen chopped spinach, thawed and well drained
- 1 cup shredded monterey jack cheese
- 1/2 cup grated parmesan cheese
- 1/2 cup mayonnaise
- 1 clove garlic, minced
Preheat the oven to 300. Combine the artichoke hearts, spinach, cheeses, mayo, and garlic in a medium bowl and mix well. We ended up putting the artichoke hearts and the whole package of spinach in the blender with the garlic and mayo. It was so much easier to chop it and mix it that way. We added the cheese after, but still mixed it in instead of just leaving it on top.
Put the mixture in a greased 8×8 pan. Bake for about 10 minutes or until heated through.