Spinach Artichoke Dip
Prep time
Total time
Recipe type: Appetizer
Serves: 5 cups
  • 10 oz. package frozen chopped spinach, thawed and well drained
  • 9 oz. can artichoke bottoms, well drained and diced
  • 8 oz. package cream cheese, softened
  • 2 cups sour cream
  • ½ cup mayonnaise
  • 1 tbs. fresh lemon juice
  • ¼ tsp. garlic powder
  • 1 tsp. salt
  • ½ tsp. freshly ground black pepper
  • few drops of Tabasco or your favorite hot sauce
  • 1 cup of water chestnuts (optional - for some crunch)
  1. Squeeze all the moisture out of the spinach.
  2. Squeeze out the juice in the artichokes and water chestnuts. Give the chop water chestnuts a rough chop.
  3. (I ground up the artichokes in my food processor to prevent getting big chunks in one bite. I think it enables everything to blended to have a more uniform taste.)
  4. In a large bowl, combine all ingredients and mix well until blended.
  5. Cover and refrigerate for at least 3 hours or up to 24.
Recipe by A Camera and A Cookbook at http://acameraandacookbook.com/spinach-artichoke-dip/