Spinach and Artichoke Dip

By: Marge Perry & David Bonom


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


  1. Preheat the oven to 400°F. Lightly oil an 8-inch square baking dish.
  2. Heat the oil in a large nonstick 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.