Spinach Artichoke Dip
Yield: Makes 4 servings
- 1 pint prepared creamed spinach
- 1 12-ounce jar marinated artichoke hearts, drained and roughly chopped
- 1 cup (4 ounces) shredded Cheddar
- 2 tablespoons fresh lemon juice
- Pita or tortilla chips
- Heat oven to 400° F.
In a medium bowl, combine the spinach, artichokes, Cheddar, and lemon juice. Scrape the mixture into a small oven-safe baking dish. Bake until lightly golden, about 15 minutes. Serve the dip with the chips.
Tip: If takeout creamed spinach isn’t readily available, substitute a defrosted 16-ounce package of creamed spinach.
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