I’m sharing one of my favorite recipes today! I love spinach artichoke dip! Like I may be be lactose intolerant, but it’s worth tempting fate for this dip because it’s that good : ) I searched high and low for this recipe because it’s one of the few Spinach Artichoke Dips, that I could find, that didn’t include mayonnaise. (The whole consistency and  idea of mayonnaise really grosses me out.) So I highly suggest you try it out ASAP! It would make a great appetizer for Thanksgiving. : )

SPINACH ARTICHOKE DIP

INGREDIENTS:

• 1.5 Cups of Frozen Spinach, thawed and chopped
• 1.5 Cups Artichoke Hearts, chopped
• 6 Oz. Cream Cheese
• 1/4 Cup Sour Cream
• 4 TBSP Parmesan Cheese
• 1 tsp Red Pepper Flakes (Not necessary, it gives the dip a little zing… I prefer not to use it)
• Salt and Pepper to Taste

DIRECTIONS:

• Preheat your oven to 375º.
• In a large bowl, combine the spinach, artichoke hearts, cream cheese, sour cream, parmesan cheese, red pepper flakes (if you’re using them) and the salt and pepper to taste.
• If you didn’t mix the ingredients in a bowl that can go in the oven, then transfer the mixture to dish that can go in the oven.
• I like to sprinkle a little extra parmesan cheese on the top of the dip and then bake until warm all the way through.
• You’re ready to serve the dip with bread, pita chips, or nacho chips.

Enjoy!