Cheesy Spinach & Artichoke Dip

There’s nothing better than a cheesy, warm dip at a party (hello, Super Bowl!). I’ve been making this one for years, adapting and tweaking it ever so slightly. For instance, I don’t mind a chunky dip – scooping up big pieces of artichoke hearts doesn’t bother me one bit. I also don’t mind a little bit of heat, cue the red pepper flakes. Or tons of garlic. So, if you like all of the same things I like then you’ll LOVE this recipe.

When a recipe calls for, say, 2 cloves of garlic… I always add 4 of 5 cloves. I like to think it’s one of my best qualities.

About two years ago I had so many requests to make this dip that I had to take a year off from making it. Yes, it’s possible to get sick of a cheesy, delicious dip. It just takes you months of making it over and over again to get you to that point. Apologies for the dark photo – it was Christmas Eve and I sneaked picture as it was sitting on the appetizer table!

Ingredients

• 14 ounces (1 can) artichoke hearts, drained and chopped
• 10 ounces (1 package) frozen chopped spinach, thawed and drained
• 1 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese (or 3/4 cup if you want extra cheesy)
• 1/2 cup mayonnaise
• 8 ounces water chestnuts, drained and chopped
• 3 or 4 garlic cloves, finely chopped
• 1/4 or 1/2 teaspoon pepper flakes (add more to your liking)

Directions

1. Preheat oven to 400 degrees.
2. Mix all of the ingredients together. Spoon into a 9-inch square or pie dish.
   
3. Bake for 20 minutes, or until heated through and golden.
4. Serve with pita chips, crackers or fresh veggies.