Hot Spinach Artichoke Dip

Source: Janae Duncan via Our Best Bites

Ingredients:
1 (9 ounce) box frozen spinach, thawed and drained
1 (8 ounce) package cream cheese, softened
1 cup mayonnaise
1 cup sour cream
2 cloves garlic, pressed or finely minced
1 tablespoon fresh lemon juice
1 teaspoon hot sauce
2 teaspoons dry parsley
1/4 teaspoon black pepper
1/4 teaspoon kosher salt
1 (15 ounce) jar marinated artichoke hearts, drained and chopped
1 cup grated Parmesan cheese

Directions:
1. Preheat oven to 350 degrees F.
2. Use a clean dry cloth to squeeze all moisture out of spinach and then roughly chop. Place in a medium bowl. Add the cream cheese, mayonnaise, and sour cream and mix well. Add remaining ingredients and stir to combine.
3. Place in an 8 x 8 or 9 x 9 inch pan and bake for 35-45 minutes or until hot and bubbly.

*This can be assembled 1-2 days ahead of time, covered tightly, refrigerated, and then baked for an additional 5-10 minutes.

Comments:
This stuff is insanely good! Janae made both this and the caramel toffee dip for my book group Christmas party last week, and we all begged for both recipes. By far the best spinach artichoke dip I've had. . .even if it isn't exactly figure-friendly!