8ounce cannon-marinated artichoke hearts, drained and chopped
8ouncescream cheese, softened
1 1/4cupsfreshly grated parmesan cheese
dried dill weed, to taste (fresh or dried)
Preheat oven to 350 degrees F.
To a mixing bowl add sour cream, mayo, cream cheese, garlic and 1 cup of parmesan cheese. Combine until smooth.
Stir in chopped artichoke hearts and a little bit of dill weed, to taste.
Place in a greased baking dish (most pan sizes around 8x8 in or a little smaller will work. You could even use a glass pie dish).
Sprinkle remaining 1/4 cup of parmesan cheese on top. Sprinkle with a little extra dill weed, if desired.
Bake in preheated oven for about 20 minutes or until hot and bubbly. Serve warm with crackers or bread.
Make Ahead Instructions: You can make spinach artichoke dip up to 1 day ahead of time. Don't bake it and store it in the refrigerator until ready to bake. Allow it to sit on the counter for about 30 minutes and come to room temperature before baking.Freezing Instructions: Freeze before or after baking. If baked, allow it to cool completely before wrapping in plastic wrap and aluminum foil and freezing for up to 3 months. Allow to thaw completely before baking or reheating.
Spin Check out my spinach artichoke dip. Mix the spinach in with the artichokes before combining with the mayo mixture. Then stir everything together and follow the same cooking directions listed below.
Make it healthier: Feel free to substitute Greek yogurt in place of sour cream and use low fat cream cheese.
Sub the cheese: Feel free to add or substitute shredded mozzarella cheese.