Full recipe at the bottom of the page

Preheat the oven to 375 degrees.  Drain and chop the artichoke hearts.

Wash your greens! You can chop the spinach up.  Sometimes i feel like it, sometimes I just like to leave them all natural.  In these pictures I left them whole but if your going to a party you might want to consider chopping the spinach up for your guests.

Mix together the parmesan cheese, cream cheese, minced garlic, sour cream and mayonnaise in a large mixing bowl.

Then, add the spinach and artichoke to the creamy mixture and it should come out like the photos below.

Spoon the dip into your designated baking dish.  We use a cast iron skillet and put it on the table as is, on a potholder of course.  I like the taste of this dip straight out of the oven!

Now, bake for 20 to 30 minutes in the oven.

Look at how beautiful that cheese pull is!!! I’m so hungry just looking at the photos.

Ingredients:

• 2 cups parmesan cheese, shredded
• 5oz spinach, chopped or left whole
• 1 (14oz) can artichoke hearts, drained and chopped
• 2/3 cup sour cream
• 1 cup cream cheese
• 1/3 cup mayonnaise
• 2 tsp. garlic, minced

Instructions:

Preheat the oven to 375 degrees. Drain and chop the artichoke hearts. Mix together the parmesan cheese, cream cheese, minced garlic, sour cream and mayonnaise in a large mixing bowl. Then, add the spinach and artichoke to the creamy mixture. Spoon the dip into your designated baking dish.  Bake for 20-30 minutes.