How was everyone’s weekend? I feel like it always goes so fast, and just like that we are back to Monday! I did the usual weekend activities of getting groceries, cleaning and doing laundry. Lance and I ended up going out to dinner on Friday night before we got groceries, which was a nice change! We haven’t gone out to eat in a while, and since Friday felt like the longest day at work, I was so happy to be able to go out. On Saturday I hosted book club and made this Baked Spinach Artichoke Dip for everyone. It was SO good!! I knew it was going to be a winner when I pulled it out of the oven and it was all bubbly and cheesy. I couldn’t wait to dig into it! I served the Spinach Artichoke Dip alongside baguette slices and corn chips. What are your favorite dips to make.
BAKED SPINACH ARTICHOKE DIP
Yield: 10 Servings
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Total Time: 45 Minutes
1/2 cup mayonnaise
1 cup sour cream
1 cup grated Parmesan cheese
1 tbsp dried minced onions
1 tsp garlic powder
1 tsp sea salt
1/2 tsp ground black pepper
2 cups fresh spinach, washed, drained, and roughly chopped. (Remove as much water as possible.)
2 tbsp lemon juice
1 10-ounce jar artichoke hearts, drained and chopped
1 1/2 cups shredded pepper jack cheese, divided
Preheat oven to 350 degrees. Spray medium baking dish with non-stick cooking spray.
Mix mayo, sour cream, dried minced onions, garlic powder, salt and pepper in a medium bowl. Stir in spinach, artichoke hearts, lemon juice and 1 cup of the pepper jack cheese. Mix until combined. Spoon into prepared dish and sprinkle remaining pepper jack cheese on top. (I also sprinkled some Parmesan cheese on top as well.)
Cook for 30 minutes until hot and bubbly. Allow to cool slightly, and serve warm.