This is Rose's tried-and-true appetizer which she made for Rachel's bridal shower last month. I have to concede, it beats my artichoke dip (which I blogged about some weeks back.) This one is probably a little less fattening, and a little healthier because of the spinach. I think I'll be making this one next time.
Who says you can't teach an old dog new tricks?
Artichoke Spinach Dip
Ingredients:
1 box frozen spinach
1 14oz can artichoke hearts in water
1 package ranch dressing mix (powdered mix)
½ cup mayonnaise
1 ½ cups Monterey jack cheese
¼ cup Parmesan cheese
1 tbsp minced onion
1 tsp minced garlic
Salt and pepper to taste
Defrost spinach and squeeze out water. Drain artichoke hearts and rough chop them to desired size. Mix all ingredients together (except for the Parmesan cheese). Place in an oven safe dish and sprinkle Parmesan on top. Bake at 375 for 30 minutes or until bubbly and cheese is melted through. Serve with your favorite bread!
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