There’s nothing quite like being home and indulging in all those favorites you only eat once a year. (Well, for one week a year…)

We have quite a few culinary traditions in my family for the holidays, and this is probably the most indulgent of them, next to the insane amount of Usinger’s sausage and cheese we eat in the next 2 weeks. I affectionately call this dip “fat and fat and fat and fat with artichokes and spinach” because that’s honestly what it is. In theory, you could make this healthier by using low fat cream cheese, sour cream, mayo, etc, but really… what’s the point? Just embrace the fat here and dip carrots in it if you want to fool yourself into feeling okay about eating it.

The other great (lazy) thing about this recipe is it’s made in the microwave and comes together in about 15 minutes using things you can keep in your fridge and pantry all the time. We like to have this around to dip tortilla chips and Ritz crackers in, and since it makes so much, you can just keep setting it out whenever someone stops by, reheat it, and then put it back in the fridge until next time.

Fat and fat and fat and fat with artichokes and spinach…

My mom’s battered recipe box which holds many precious secrets.

Huge bowl of spin dip…

Dipped!

—

Spinach Artichoke Dip

Makes about 5 cups

Ingredients

• 1 box frozen chopped spinach, thawed and squeezed dry of all moisture
• 1 can quartered artichoke hearts, in water, drained and rinsed, then lightly squeezed to remove water
• 16 oz. cream cheese
• 1 cup sour cream
• ¼ cup mayonnaise
• 1 cup Parmesan cheese
• ¼ tsp ground black pepper
• 1 tsp garlic salt

Directions

1.) In a large microwave-safe bowl, combine the cream cheese, sour cream, mayonnaise, and garlic salt. Microwave on high for 5 minutes, then stir.

2.) Add the spinach, artichoke hearts, and parmesan cheese. Microwave an additional 4 minutes and stir. Taste for seasoning. Serve with crackers, tortilla chips, or slices of toasted bread.