Baked Spinach and Artichoke Dip

I know I promised to post something soon after my previous post... and I also promised it would be healthy.  While I'm sorry for not keeping to my word, but I'm going to make it up to you with this awesome recipe.  My family and I are big on social gatherings (we're Cajun, dawlin'), so having good recipes for large groups or for entertaining is essential.  This is a great dip to bring to a birthday party, a friendly get-together, or just to enjoy at home where you don't have to fight off the other chip-hands in your way!  I brought this to my godson's first birthday party where it got destroyed (in a good way).   Oh, and yeah, I have a godson!  He's so stinkin' cute too.

Spinach artichoke dip is also Keto-friendly.  For those of you not familiar with the Keto diet, you basically eat cheese and bacon to jump-start burning off fat; it's super-low-carbohydrates and mostly proteins and dairy with a few vegetables in the  mix.  My good friend Frankie over at Frankie Fights Food has experimented with many different ways of cooking Keto dishes, so if you are in need of more recipes of that nature, please see her site.

Godson and his Dad!

I serve this dip with either tortilla chips, pita chips, or toasted french bread.  I think it would also make a good add-on to a sandwich if you're feeling daring (or bored with smoked deli turkey).  If you're planning ahead for something, you can mix this the night before, store in the fridge, and it takes less than 30 minutes to cook into cheesy deliciousness!  I doubled the recipe for this occasion, since there were to be about 25 people attending (this is an easy one to double!).

On a side note, the birthday party was a blast, and I never thought watching a baby destroy a cake could be so adorable and entertaining.  Happy first birthday, dear Ian!

Baked Spinach and Artichoke Dip

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Adapted from Fine Cooking magazine

Makes:  8 servings  Takes: 35 minutes

You Need:

• 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
• 1 6-ounce jar artichoke hearts, drained, chopped and pressed dry with a paper towel
• 1 C grated Parmesan cheese
• 3/4 C mayonnaise (I super-love Duke's Mayonnaise!  SO GOOD)
• 3/4 C sour cream
• 1/2 tsp kosher salt
• 3/4 tsp ground black pepper

1.  Preheat oven to 425 F and move oven rack to center position.  In a large bowl, combine spinach, artichokes, 3/4 cup of the Parmesan, all the mayonnaise, sour cream, salt and pepper.  Transfer to a 1 quart or smaller slightly greased baking dish (I used both a deep dish and a flat one and the flat baking dish came out much better) and top with the remaining Parmesan.  You can refrigerate it overnight at this point if necessary; let it sit out while the oven preheats.

2.  Bake until the top turns golden brown and the inside is warmed through, about 25 minutes.  Let cool slightly and serve with desired chips or bread.