Recipe

I’m posting this for the mystery commenter that wanted the spinach and artichoke dip I posted last summer.  She is pregnant and is craving this dip, so I’m hoping I can quench the craving….(I don’t have any email address or contact info.. so I thought she may see it if I just re posted it)

Wherever you are {Sarah} I hope this is the one you were wanting.. my sweet friend Shannon Prager brought it to Martha night…I’m sure that is why you had a hard time finding it – it was with a ton of different recipes from all the wonderful neighborhood mama’s I miss so dearly!

Spinach Artichoke Dip
4 oz of cream cheese
8 oz Helmann's mayo
1 small white onion (about 1/2 cup)
1 box of frozen spinach
1 tablespoon of chopped garlic
1 14oz can of quartered artichoke hearts
garlic powder (to taste)  start with 1/8 teaspoon
2 cups of shredded Mozzarella and Parmesan cheese
Preheat oven to 350 degrees.  Thaw spinach and drain thoroughly.  In oven safe dish, mix cream cheese and mayo, garlic powder and onion.  Add drained spinach and 1 1/2 cup of shredded cheese.  Mix thoroughly.  Mix artichokes last to keep them from separating and being mashed during mixing.  Bake covered for 30-35 minutes at 350.  Then add remaining 1/2 cup of shredded cheese to the top and bake uncovered for an additional 5-7 minutes or until cheese is melted
Serve with Pita chips, tortilla chips or toasted French bread

BTW, Sarah said this was the best one she has ever eaten.. I’m embarrassed to say I still haven’t made it.. but I’ll be hunting down these ingredients in my Arabian grocery stores now for sure! Thanks for reminding me how delicious it is!!