Tasty Tuesdays: Spinach & Artichoke Dip

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Welcome to Tasty Tuesdays!

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This is my go-to appetizer.  It's quick, easy, and is always a crowd pleaser.  Growing up, my Mom always made artichoke dip for parties.  Over the years, I adapted her recipe to include spinach.
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Ingredients:
- (2) 15 oz canned or frozen artichoke hearts
- 10 oz package frozen chopped spinach, thawed
- 1 cup mayonnaise
- 1 cup shredded Parmesan
- 1/2 teaspoon dried garlic flakes
- 1/4 teaspoon ground cayenne
- paprika
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1.  Drain artichoke hearts and chop.  Add to medium size mixing bowl.
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2.  Thaw spinach and squeeze out excess water and add to mixing bowl.  It's really important to get out as much water as possible.
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3.  Add garlic flakes and cayenne and stir.  Add mayo and stir to combine.  Place mixture in baking dish or pie plate.
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4.  Sprinkle paprika on top of mixture.
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5.  Bake @ 355 degrees for 25-30 minutes or until browned and bubbly.
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Serve with tortilla chips, pita chips, or crackers.
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You can also make this a day ahead of time and keep in the refrigerator until you are ready to bake it.   Just increase your baking time by 10 minutes or so.
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What did you cook this week?
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