Ingredients

The following ingredients have 20 Servings
  • 1/2 C butter
  • 3-4 bunches green onion (chopped (about 2/3 C))
  • 18-20 oz fresh spinach (washed and squeezed dry)
  • 34 oz canned artichoke hearts chopped (marinated in oil not water)
  • 1 Tbsp garlic (minced)
  • 16 oz full fat cream cheese (softened)
  • 2 C full fat sour cream
  • 1 C Mayonnaise
  • 2 C freshly grated Parmesan cheese
  • 1 C shredded mozzarella
  • 1 C shredded White Cheddar
  • 1/2 tsp Tabasco sauce or chili pepper oil
  • 2 tsp salt
  • 1/2 tsp pepper

Instruction

  • Preheat oven to 350 degrees F
  • Saute the butter and green onions, add the garlic near the end and cook until fragrant.
  • Rinse your spinach then SQUEEZE it, drain everything you can out of it. - This part is key otherwise your dip will be runny and the dip will taste wrong.
  • After you SQUEEZE the life out of the spinach chop it up really good.
  • Drain your artichoke hearts, but don't rinse them.
  • Now chop them up, getting rid of any outside leafs/petals(?) that are still hard.
  • In a mixer add all the ingredients and mix well
  • spread the dip into a 9×13 glass casserole pan and cover with foil
  • Cook it in the oven for 25-35 mins until bubbly! The outside cooks faster than the center, so I like to stir it at about 15 mins, re-cover and place it back in oven for the rest of the time!
  • I serve mine with homemade salsa, chips, tortillas