Artichoke Dip

There are so many variations of this dip.  This one is quite tasty and freezes beautifully.

12 oz. jar marinated artichokes, drained & chopped
½ c. mayo
1 ½ c. grated Parmesan
1 ½ c. grated mozzarella
8-oz. pkg. cream cheese
1 t. onion powder
2-4 cloves minced garlic
½ t. salt
½ t. pepper

Combine all ingredients; spread in greased 9×13” baking dish.

Bake at 350 40-45 minutes, or until golden and bubbly.

Serve with crackers or veggies.


Spinach-Artichoke Dip

This is a great dip for the freezer, and it’s easily doubled if you want two on hand. Just wrap it up well and label it with baking directions before freezing it. Then, allow it to thaw overnight in the fridge before baking it on the day you want to serve it.

1 T. butter

½ c. onion, finely chopped

2 cloves garlic, minced

1 frozen box of chopped spinach

1 15-ish oz. jar artichoke hearts, drained & chopped

1 c. mayo

½ c. Swiss cheese, shredded

½ c. Parmesan cheese, grated

Melt butter and sauté garlic and onion over medium heat until onions are soft. Add spinach and sauté until there is no more moisture in the pan (4-5 minutes). Allow to slightly cool.

Stir in artichoke hearts, mayo and cheeses, stirring to blend.

Transfer mixture to 1-qt. baking dish and bake at 350 for 25 minutes or until cheese starts to brown and dip gets bubbly.

You can also cover and refrigerate up to three days or put it in the freezer for another time.

Serve with tortilla chips or other sturdy dippers.