I’m not the only one who loves this dip but also a lot of our friends like it too. I made this dip for my husband’s birthday party and I doubled the batch as I have always done. It tastes so good that any leftover from a get together, if there is any, will be good even on a piece of crunchy bread like French bread or Italian bread.
Even though this is not my original recipe (I may have tweaked it a little), I want to write it down because I don’t want it to be forgotten.
A co-worker brought it to work many years ago for a potluck. It was a sensation that almost everybody asked for the recipe. For over 20 years since we had the recipe, I had never seen or heard any of our friends who got a copy of the recipe ever made it except myself. But when we have a get together at my house and I make this dip they would gather around it and enjoy it like today. The bowl was wiped out clean. It’s that good!
It is good with tortilla chips, saltine crackers or slices of Melba toast but as far as I am concerned it can be a side dish to any Italian dishes. I can eat it by itself too. I can also eat it in a sandwich all by itself.
Here is the very easy recipe (single batch):
- 1 – 10oz package frozen chopped spinach thawed, squeezed and drained
- 1 can Quartered Artichoke Hearts, sliced smaller
- 1 Cup Hellmann’s mayonnaise
- 1 TBS garlic powder
- 1 tsp. cayenne (more if you like it spicy hot)
- ¾ cup grated Parmesan cheese (1 small package)
- ½ tsp. cayenne pepper
Mix them all together except half a teaspoon of the cayenne pepper, which you will use to sprinkle on top before putting in the oven. Bake in 325°F oven for about 20 to 25 minutes or until the cheese is melted
Notes:
- Hellmann’s Mayonnaise is specifically used because it is thicker and flavored just right.
- Particularly NOT Kraft’s Miracle Whip because it is sweet. You will ruin the taste.
- The quartered artichokes can be sliced further but not too small to better spread evenly.
Kusina ni Norie 
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