Ingredients

• 1 cup chopped spinach
• 1 can artichoke hearts, drained and chopped
• 1 cup cream cheese
• 1 cup mayonnaise
• 1 cup grated Parmesan cheese
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine the cream cheese, mayonnaise, Parmesan cheese, garlic, salt, and pepper.
3. Stir in the chopped spinach and artichoke hearts until well combined.
4. Transfer the mixture to a shallow baking dish.
5. Bake for 20-25 minutes, or until bubbly and golden brown on top.
6. Remove from the oven and let cool for a few minutes before serving.

Tips

• If you prefer a milder dip, reduce the amount of garlic and black pepper.
• You can use fresh or frozen spinach in this recipe. If using frozen spinach, be sure to thaw and squeeze out any excess water before adding it to the mixture.
• This dip can be made ahead of time and refrigerated for up to 24 hours before baking.
• Serve with chips, crackers, or sliced vegetables for dipping.
• Leftovers can be stored in the refrigerator for up to 3 days.

Variations

Try these variations to add some extra flavor:

• Add a few tablespoons of chopped sun-dried tomatoes for a burst of tangy flavor.
• Stir in some chopped green onions or chives for a hint of freshness.
• Top with some shredded mozzarella cheese before baking for an extra cheesy dip.