Spinach-Artichoke Dip

We’ve been making this for years. Jeff makes it better than I do. He’s more dedicated to making sure the spinach is dry so the dip doesn’t get watery. It was just a recipe we got from the newspaper, credited to Oasis Brewery. This will make about 2 quarts so it’s perfect for a party or gathering, but it’s very easily halved if you want a smaller batch.


1 pound fresh spinach, cleaned and de-stemmed.
2 cups artichoke hearts
2 cups sour cream
1 cup grated Parmesan cheese, plus additional for topping
3 cups mayonnaise ( yikes I know)
1 bunch green onions
Tortilla chips or bread for dipping

Preheat oven to 350 degrees.

Wilt spinach in warm water. Cool, drain and chop thoroughly. Drain artichokes and chop. Combine spinach with sour cream, Parmesan cheese, mayo and green onions. Mix completely. Place in a casserole dish and sprinkle with additional Parmesan cheese. Bake until golden brown, usually about 15-20 minutes.

Serve with warm bread or tortilla chips.

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