This recipe was sent to me by both my Grandma and my dad so I figured it had to be good. It was. Hands down the best spinach and artichoke dip I’ve ever had. It’s served at Dennis Stevens’ Fork in the Road restaurant in Mukwonago, Wis. Here is the recipe as was published in the Milwaukee Journal-Sentinel.
- 1 package (8 oz) cream cheese, at room temperature
- 1 c. mayonnaise
- 1 can (14 oz) artichoke quarters, drained
- 1/2 c. freshly grated parmesan cheese
- 6 oz. diced provolone
- 1 T. chopped garlic, drained
- 1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
- 3/4 tsp red pepper flakes
- 3/4 tsp. black pepper
- 3/4 tsp. salt
- 4 slices provolone cheese
- Seasoned Pita Chips
- Preheat the oven to 350 degrees.
- In a large bowl blend cream cheese and mayonnaise well. Mix in all remaining ingredients but the provolone cheese slices and the pita chips.
- Place mixture into a shallow 1-quart baking dish and bake in preheated oven 35 to 45 minutes or until heated through.
- Place cheese slices on top of casserole and bake another 5 minutes or until cheese melts and starts to brown. Serve warm with pita chips.
I used minced garlic – four large cloves that I minced. I may have used more than a cup of mayonnaise and a bit more chopped spinach and parmesan cheese – none of these ingredients were measured very carefully.