Hands down, this dip is a winner every time with a crowd. I think I’ve made this dip every year for Thanksgiving hors d'oeuvres for the last 6 years & it has never failed me once. Better yet, each year it keeps getting better as I learn small little tweaks to arrive exactly where I want it to.

Ultimate Spinach & Artichoke Dip

Yield: 4-6 servings (people) / Time: 30mins / Difficulty: 4/10

Ingredients

• 1 C sautéed fresh spinach (12oz) (frozen is okay too)

• 1 1/2 C chopped artichoke hearts (fresh, frozen or canned, not in oil)

• 8 oz Cream cheese (typically 1 package)

• 1 Can water chestnuts, chopped coarsly

• 1/4 C Mayonnaise or vegan mayonnaise

• 1/3 C Grated parmesan

• 1/2 Tsp Red pepper flakes

• 1/2 Tsp white pepper (yes, you’re going to want this included)

• 1/4 Tsp salt

• 1/2 C Bread crumbs of your choosing

Steps

1. In a saute pan, cook spinach until wilted, season with salt and pepper.

2. In a large bowl, combine remainder of ingredients: artichoke hearts, cream cheese, water chestnuts, mayo, parmesan, red pepper flakes, white pepper + salt and black pepper to taste.

3. Pour into heat proof casserole dish. Top with breadcrumbs and bake at 325 for approx. 20-25 mins. If you want to simply keep the dip warm, you can turn off the oven and let the dip sit. Cover with foil so it doesn’t burn or dry out.

*** To make this dish vegan: Substitute cream cheese for your preferred brand of vegan cream cheese. Substitute parmesan cheese for your preferred brand of vegan parmesan -or- make your own Vegan Parmesan Cheese & sub in. Use any preferred brand of vegan mayonnaise -or- make your own Homemade Vegan Mayo.