Spinach Artichoke Dip
6
7 minutes
20 minutes
181
Appetizers, Snacks
The classic appetizer gets a glow-up by pairing the expected veggies and parmesan with creamy, classic Primal Kitchen Mayo made with avocado oil. Ready in a half hour or less, this easy 5-ingredient dip makes a creamy, dreamy accompaniment to veggie sticks, tortilla chips, gluten-free bread, and more.

Ingredients
- 6 oz. frozen spinach
- 1 can or jar of artichoke hearts
- 1 large garlic clove, finely minced
- 1/4 cup Primal Kitchen Mayo with Avocado Oil
- 1 cup parmesan cheese, grated
Directions
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 or grain-free tortilla chips.