Spinach & Artichoke Dip
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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!
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.