Baked Spinach & Artichoke Dip

Always the first to go at a party, this indulgent baked dip is creamy, cheesy and irresistible!


1 tbsp. butter, for greasing the baking dish
1 tbsp. olive oil
1 bag baby spinach
1/2 cup mayonnaise
1/2 cup sour cream
8 oz. package cream cheese, room temperature
Juice of 1 lemon
1 (14 ounce) can artichokes, drained and chopped (packed in oil or water)
1 cup grated Parmesan cheese
2 to 3 garlic cloves, finely chopped
Pinch cayenne, to taste
Salt and freshly ground pepper, to taste
Freshly grated Parmesan cheese, to taste, for finishing dip
1 tbsp. chopped parsley, for garnishing
1 baguette, sliced, toasted and brushed with olive oil


Preheat oven to 375 degrees F. Butter small baking dish.

Heat large sauté pan in olive oil over medium heat. When olive is hot, add spinach and sauté until it just begins to wilt. Remove from heat. Let cool. Chop and squeeze dry.

Add cream cheese, mayonnaise, sour cream and lemon juice to a large bowl. Beat with electric beaters until smooth. Stir in artichokes, spinach, Parmesan cheese, garlic, cayenne, and salt and pepper.

Transfer to small baking dish. Sprinkle with Parmesan cheese on top. Bake dip until bubbly and hot, and lightly golden brown on top, about 15 to 20 minutes.

Garnish with chopped parsley and serve with toasted baguette slices.

Yield: 8 servings.