Spinach & Artichoke Dip
This classic dip brings together many flavors and textures. The snap of the water chestnuts adds a lot to this dip, so don’t leave it out!
Spinach & Artichoke Dip
Ingredients
- 1 cup chopped cooked spinach 1 10 oz. frozen pkg., thawed
- 1 small jar artichoke hearts drained
- 1 cup sour cream
- 1 cup mayonnaise
- 6 green onions chopped
- 1 8- ounce can water chestnuts finely chopped
- 2 cloves garlic minced
- 1/2 cup chopped fresh parsley
- 2 tablespoons lemon juice
- 1-2 teaspoons black pepper
- Salt to taste
Instructions
- Squeeze the thawed spinach dry and pat it down with paper towels.
- In a medium bowl stir together all ingredients until well combined.
- Cover and refrigerate for at least 2 hours.
- Prep Tip: This recipe can be prepared in a food processor, with great results.
- Makes about 3 cups.