Creamy Spinach and Artichoke Dip

• Vegetarian
• Gluten free

• Produce

  • 1 (14 ounce can Artichoke hearts
  • 1 (10 ounce package Spinach, frozen

• Condiments

  • 2 tbsp Mayonnaise

• Baking & Spices

  • 1 dash Cayenne pepper
  • 1/2 tsp Garlic salt

• Dairy

  • 1 (8 ounce package Cream cheese
  • 1/2 cup Parmesan
  • 2 tbsp Sour cream

Found on the-girl-who-ate-everything.com

Ingredients

• 1 (10 ounce) package frozen chopped spinach (thawed and drained well) OR 10 ounces fresh spinach, chopped
• 1 (14 ounce) can artichoke hearts, drained and coarsely chopped
• 1 (8 ounce) package cream cheese, softened
• 2 Tablespoons sour cream
• 2 Tablespoons mayonnaise
• ½ cup shredded parmesan
• ½ teaspoon garlic salt, or more to taste
• dash of cayenne pepper, or more to taste

Directions

• Preheat oven to 400 degress. In a medium bowl, warm cream cheese in microwave for about a minute to soften. Add spinach, artichokes, sour cream, mayonnaise, and parmesan. Mix all together and add garlic salt and cayenne to taste. Dont worry, if using fresh spinach it will reduce down while cooking.
• Place in an oven safe dish and bake in the oven at for about 20 minutes or until the top is toasty. If youre using fresh spinach bake for 20 minutes, stir, and bake for an additional 10 minutes if needed.
• Serve with bread, chips or veggies.
• Kendee likes to thinly slice crusty bread, spritz it with olive oil and lightly sprinkle cayenne pepper on top. Place in the oven at 400 degrees for a couple of minutes until the tops are barely toasted.