2 cups Taylor Farms Spinach
60g cans artichoke hearts (drained) not in oil or marinated
50g cream cheese room temperature
½ cup mayo
1 cup fresh parmesan cheese
1 tsp garlic salt
1 tsp onion salt
fresh ground pepper
In a mixing bowl, using a hand held mixer, beat your room temperature cream cheese until it is smooth and fluffy, about 30-60 seconds.
Add in mayo, 1/2 cup parmesan cheese, juice from half a lemon, and lemon and garlic salts. Mix.
Chop artichoke hearts into bite size pieces, and rough chop spinach. Toss into bowl and mix with spatula so everything is well coated with ingredients.
In an 8×8 pan or pie dish place spinach artichoke dip inside. Top with extra parmesan cheese and fresh ground pepper.
Bake at 180 for 20-30 minutes when top is turning golden brown and is bubbling.
Recipe courtesy of ohsodelicioso.com