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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.



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.