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Artichokes, spinach combined in tasty dip

By Christine Anne Piesyk | November 9, 2007 |

Several times over the past year I’ve had the opportunity to taste this Spinach and Artichoke Dip, a smooth, warm, creamy blend of cheeses and chunky artichoke hearts. I tend to hover near the serving dish, garnering every opportunity to have “just one taste.”

So from Beverly Fisher’s kitchen, we present her oh-so-simple “comfort food” recipe with the notation that, like many family recipes, there is room to personalize, to add a little, take away a little, and still have a great addition to your holiday table.

Spinach Artichoke Dip

1 bag of Spinach

2 to 4 cans of artichokes (cut-up)

Generous glops of mayonnaise, and sour cream (enough to moisten)

Generous amount of Parmesan cheese or Parmesan/Romano cheese

Combine these ingredients, or as Beverly says, “stir it all up,” then bake for 2-30 minutes at 300 degrees.

Serve with chunks of crusty bread (our assorted bread selections came from the piping hot ovens at Silke’s) or anything else that merits dipping into this warm, tasty mix. Thank you, Beverly, for sharing this with all of us.

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