Ingredients Jump to Instructions ↓

  1. 1 Artichoke hearts - drained and chopped

  2. 1 Frozen chopped spinach - thawed and drained

  3. 1 cup 237ml Mayonnaise

  4. 1 cup 146g / 5.1oz Grated parmesan cheese

  5. 2 1/2 cups 365g / 12oz Coarsely grated Monterey jack cheese

  6. 2 Garlic - minced

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350F.

  2. In a large bowl, combine all ingredients, stirring until combined. Put in small baking dish. Dip may be prepared up to this point one day ahead and chilled, covered.

  3. Bake dip in middle of oven until cheese is melted, about l5 minutes. If you want the cheese to brown, put under broiler for a few minutes My notes: I made this for Daddy's party and it was WELL received. I used marinated artichoke hearts, thoroughly drained. I used frozen chopped spinach, but drained it for a long time in a colander, pressing out as much excess moisture as possible. I used real Hellman's mayonnaise--I don't think light or no-fat mayonnaise would work well in this. I used the fresh-shredded Parmesan rather than grated fresh. I don't think the "powdered and canned" variety would give very nice results. I used 6 large cloves of garlic.


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