Spinach and Artichoke Dip

Written By Callie Moylan

Spinach and Artichoke Dip

6 oz. frozen spinach, thawed and chopped

14 oz. can of artichoke hearts, drained and chopped

8 oz. of cream cheese

2/3 cup mayo

1/2 cup parmesan

1/2 tsp. red pepper flakes

1/4 tsp. garlic powder

1/4 tsp. salt

Chop and thaw your spinach. Drain and chop your artichokes. In a medium bowl combine cream cheese, mayo, parmesan, and spice. Once it is well combined add in artichokes and spinach. Mix well. Serve with tortilla chips, veggies, or crackers.

*I used Kite Hill Cream Cheese and Follow Your Heart Parmesan*

Callie Moylan
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