I created this recipe by taking my favorite feature from every spinach and/or artichoke dip I've tried. Everyone seems to love it. Serve with nacho chips, crackers, rye bread, pita, you name it!
Ingredients
- marinated artichoke hearts: 1 jar (6 ounce jar, chopped)
- onion: 1 piece (chopped)
- creamy salad dressing, e.g. Miracle Whip ™: 1 cup
- mayonnaise: 1 cup
- sour cream: 0.5 cup
- Swiss Cheese: 0.5 cup (shredded)
- mozzarella cheese: 0.5 cup (shredded)
- Parmesan cheese: 0.5 cup (grated)
- Romano cheese: 0.25 cup (grated)
- garlic powder: 1 tsp
- salt and pepper: (to taste)
- frozen chopped spinach: 1 box (10 ounce box, drained)
- Parmesan cheese: 0.25 cup (grated)
Metric Conversion
Stages of cooking
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Preheat oven to 425 degrees F (220 degrees C).
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Combine the artichoke hearts, onion, salad dressing, mayonnaise, sour cream, Swiss cheese, mozzarella cheese, 1/2 cup Parmesan cheese, Romano cheese, garlic powder, salt, and pepper in a large mixing bowl; mix evenly. Gently fold the spinach into the mixture; spread into the bottom of an 8x8 casserole pan. Sprinkle 1/4 cup Parmesan cheese over the top. Cover with aluminum foil.
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Bake in preheated oven 15 minutes. Remove the aluminum foil and bake until top begins to brown, about 10 minutes more. Allow to cool 10 to 15 minutes before serving.
