Long ago, I was a very picky eater and as a result, was extremely suspicious about food. Spinach and artichokes just sounded like something I wouldn’t like, so I avoided spinach artichoke dip at every bar and grill I frequented. I had questionable taste, which can also be proven by the cow print purse I carried in college. Because, let’s face it. Dips don’t get much better than this.

After discovering how much I liked it in college, I ordered it everywhere I went to make up for lost time. So, you can imagine how stoked I was to get the recipe of a local restaurant’s version. In fact, this is one of the first “adult” recipes I ever made. Cheesy and studded with artichokes, this dip is gluttonous and totally delicious. It is a complete crowd pleaser and is always a huge hit anytime I serve it for friends.

Spinach Artichoke Dip
Serves 4

Ingredients:
10 oz. package of chopped frozen spinach
2 tbsp. butter
1/2 c. onion, finely chopped
1 clove garlic, minced
1 1/3 c. freshly grated Parmigiano-Reggiano
4 oz. cream cheese
1 c. mayo
6.5 oz. jar of marinated artichoke hearts, drained and chopped
Salt and pepper

Directions:
Preheat oven to 375 F. Cook the spinach according to the package directions. (I typically go the microwave route.) Drain and dry it on paper towels. In a skillet, sautee the onion in butter. When soft, add the garlic and stir until fragrant. In a bowl, mix together the onion, garlic, parm, cream cheese, mayo and artichokes. Transfer to a baking dish. Cook for 25 minutes until the top is bubbly and brown.