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This is one of my favorite dips that always happens to be made at family gatherings. Though I didn’t like it much until my taste buds matured a bit (a.k.a. not all kids are going to like it…except Henry. He’ll eat anything), I now enjoy something that, while perhaps not entirely healthy, has some nutritional value in the spinach found within. I do love how versatile it is as a spread or dip–it’s delicious on artisan breads, scooped up with tortilla chips or spread over crackers.


1 package (10 oz) frozen chopped spinach, thawed and drained well
1 can (about 14 oz) plain artichoke hearts, drained and chopped
1 package (5 ounces) softened herb cream cheese (may substitute plain or chive and onion, if desired)
1 cup grated Parmesan cheese
1 cup sour cream
1/2 cup mayonnaise
1 jar (2 oz) chopped pimentos, drained
6 slices bacon, cooked, drained, and crumbled (optional)
Crackers, pita chips, bread, tortilla chips, etc for serving

In a bowl, combine all ingredients until mixed thoroughly. Either place in an oven safe casserole dish and bake for 25 minutes at 400F or put in the crockpot on high for 2 to 3 hours, or until heated all the way through. Serve hot.

Thanks for sharing Michele’s famous recipe, Jenny!

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