spinach and artichoke dip

Name: Spinach and Artichoke dip
Prep time: 15 min
Yield: 10
Cuisine: American
Ingredients: 1 box(es) chopped spinach; 16 ounce(s) sour cream; 16 ounce(s) mayonnaise; 2 can(s) artichoke hearts, canned; 1 package(s) knorr dry leek soup

33 Pinches

Amber Loflin

Norfolk, NE

Updated on Apr 10, 2014

I have NEVER had this fail. Even My Ex Boyfriend who does not like spinach or artichokes all that much raves about it to everyone

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prep time 15 Min

cook time

method No-Cook or Other

yield 10 serving(s)

Ingredients

1 box chopped spinach
16 ounces sour cream
16 ounces mayonnaise
2 cans artichoke hearts, canned
1 package knorr dry leek soup

How To Make spinach and artichoke dip

Step 1

Thaw Spinach. Squeeze as much of the water out of the spinach as you can (I use a mesh strainer) Drain and cut up Artichoke hearts to desired pieces.

Step 2

Place all ingredients in a big tupperware bowl that has a lid. I usually eyeball the Mayo to the same amount as the sour cream, but for those that prefer measurements just use the tub the sour cream was in.
Step 3

Chill in the fridge for half an hour. Served best with French bread and Tostitos chips. Enjoy!
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