We just came back from Maryland and our fridge is pretty empty. What could we make for lunch for Lon’s family? Lon picked up some chicken but I wanted some simple sides, and using just what we had at home, we got this great Spinach Artichoke Spread. This variation feels much lighter than the standard because there’s more vegetable than usual, but I’m not saying it’s healthy. There’s still tons of cream cheese and mayo.

If you’re still fumbling around for some last minute additions to your New Year’s party menu, this would be a great addition.

Baked Spinach Artichoke Dip

Spinach Artichoke Spread

  • 10 ounces frozen chopped spinach
  • 4.75 ounces cream cheese, softened
  • 3/4 cup mayonnaise
  • 5 cloves roasted garlic, mashed
  • 1 (14 oz) can artichoke hearts, drained, chopped
  • 3.5 ounces shredded smoked gouda cheese
  • fresh bread for serving

1. Preheat oven to 375 degrees F (350 degrees F with convection). Spray an 8×8 glass baking dish with non-stick spray.
2. Bring a (3 1/2 qt) pot of water to a boil. Add spinach and stir for 2 seconds. Drain, cool, then ring out with paper towels.
3. In a medium sized bowl, mix together cream cheese, mayonnaise, and garlic until smooth. Mix in spinach, artichokes, and gouda.
4. Spread into prepared baking dish and level. Cover with aluminum foil and bake for 25 minutes. Uncover and bake for another 5-8 minutes, or until lightly golden. Serve with warm bread.

posted by jessica at 01:54 PM Filed under American, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.