Gristmill River Restaurant Spinach Artichoke Dip

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  • 1 lb Frozen Spinach
  • 10 oz. Artichoke Hearts
  • 1 ¼ cup Grated Romano Cheese
  • 1 ½ cups Mayonnaise
  • 1 Tbls Minced Garlic

There is nothing better than a delicious appetizer after a day of shopping or tubing down the river. And if you’ve ever been to Gruene, chances are you’ve had the Gristmill’s Spinach Artichoke Dip. Here’s the recipe – it’s so good with fresh tortilla chips. Enjoy!

Completely thaw spinach and drain all water (squeeze out water by hand)

Dice artichoke hearts to 1/4” pieces

Mix all ingredients thoroughly (Don’t be afraid to get your hands dirty here, machines might bruise the artichoke)

Can be served hot or cold (depending on personal preference) with lightly salted tortilla chips.

Serves 4-6

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