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Recipe: Spinach Artichoke DipEquipment:Large mixing bowlElectric mixer (or a really strong arm and a wooden spoon)SpatulaSmall cast iron panSerrated knifeBaking sheetIngredients:1 (14 ounce) can artichoke hearts, drained and finely chopped8 oz frozen chopped spinach, thawed and drained1 (8 ounce) package cream cheese, softened1 1/2 cup Italian cheese blend (parmesan, asiago, fontina, provolone)1/4 cup mayonnaise2 teaspoons dried basil1/4 teaspoon onion powder1/2 teaspoon salt1 teaspoon