Another Spinach & Artichoke Dip : )
Another Spinach & Artichoke Dip : )

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, another spinach & artichoke dip : ). One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Romaine lettuce is available loose or bagged. And if the label says it's triple washed, you can use it right out of the bag. Use Romaine in place of spinach in salads and sandwiches. Synonyms for spinach include emerald, beryl, forest, jade, kelly, lime, moss, olive, sage and bice.

Another Spinach & Artichoke Dip : ) is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Another Spinach & Artichoke Dip : ) is something that I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook another spinach & artichoke dip : ) using 8 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Another Spinach & Artichoke Dip : ):
  1. Make ready 1 box frozen chopped spinach, thawed (10 oz.)
  2. Prepare 1 can artichoke hearts (13.75 oz.)
  3. Get 1 can water chestnuts (8 oz.)
  4. Make ready 3/4 cup mayo see note
  5. Make ready 1 cup shredded mozzarella cheese
  6. Get 3/4 cup grated parmesan cheese
  7. Get 1/2 tsp garlic powder
  8. Get 2 tbsp grated parmesan cheese

Use dark, green lettuce for salads in place of raw spinach. Some varieties include romaine or red leaf lettuces, which are similar to the taste and texture of raw spinach. Types of Spinach Spinach varieties come in Savoy, Semi-savoy, and Flat-leafed types, with many cultivars of each. True spinach (Spinacea oleracia) grows best in the cooler temperatures of spring and fall, although early and late varieties can extend the season into summer and winter.

Steps to make Another Spinach & Artichoke Dip : ):
  1. Preheat oven to 350º
  2. Thaw spinach - squeeze to drain. Place in a medium mixing bowl.
  3. Drain, rinse & finely chop artichoke hearts and water chestnuts - mix with spinach.
  4. Add in mayo (note - REAL mayo - hellmann's or kraft - no miracle whip), mozzarella cheese, 3/4 cup parmesan cheese & garlic powder - Mix well.
  5. Spoon into greased pie plate or small casserole dish. Sprinkle remaining parmesan cheese on top.
  6. Bake for 20 - 25 mins. Serve warm - I like serving this with baguette slices, tortilla chips or triscuits. Enjoy…XOXO…psychobetty

Types of Spinach Spinach varieties come in Savoy, Semi-savoy, and Flat-leafed types, with many cultivars of each. True spinach (Spinacea oleracia) grows best in the cooler temperatures of spring and fall, although early and late varieties can extend the season into summer and winter. See Growing Spinach for information on how to grow spinach. Overview Information Spinach is a vegetable. The leaves are used for food and to make medicine.

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