Spinach & Artichoke Dip

This recipe is a family and friend (hi Liz!) favorite. I’ve adapted it over the years, adding more of almost everything til it hits the mark with every bite. It’s great as a side, with chips or on toasted baguette slices. And the great news is, this recipe is so easy – you can’t mess it up.

Here’s what you’ll need: 1 cup chopped green onions, tops included * 4 T butter * 16 ounce fresh baby spinach * 3 – 14 ounce cans artichoke hearts, drained * 14 ounces sour cream * 1 t salt * 1 t pepper * 1 cup Parmesan cheese plus extra for sprinkling 

On cooktop, sauté the green onions in melted butter til soft. Add in baby spinach, continue to cook on medium low heat til wilted and most of liquid cooked off. Lower heat. Add in artichoke hearts, sour cream and S &P. Mix well to incorporate. Add in Parmesan cheese, stir til melted.

Scoop into a 9×12 baking dish. Sprinkle with addition Parmesan cheese. Bake at 350 degrees for 25 minutes til lightly browned. YUM!