Recipe By Primal Kitchen
This five ingredient spinach artichoke dip brings the basics together in a take-to-the-table cast iron serving dish that's ready in under 30 minutes. Store these ingredients in the pantry, freezer, and refrigerator during the holiday or winter season so you're never more than a half hour away from the comforting pull of stretchy melted cheese tumbled with chopped greens.
6 oz. frozen spinach
1, 14 oz. can or jar of artichoke hearts
1 large garlic clove, finely minced
1 cup parmesan cheese, grated
Preheat oven to 350ºF.
Thaw spinach in a microwave-safe dish for 1–2 minutes. Remove and drain excess liquid.
Drain liquid from the artichoke hearts. Chop into quarters.
Place spinach, artichoke hearts, mayo, and grated parmesan cheese in a big bowl. Mix until well combined.
Spread spinach artichoke dip into a cast iron dish or oven-safe dish. Bake for 20 minutes.
Turn oven to broil. Place dip under the broiler for 30–60 seconds, watching carefully. The top of the dip should be lightly browned.
Remove dip from oven and serve with raw vegetables and gluten-free crackers, keto friendly or grain-free tortilla chips.