On the hunt for a tried and true appetizer? Stop right here!
May we suggest our Spinach Artichoke Dip? A classic dish with no wacky ingredients… Just simple, savory goodness that’s sure to please a crowd — and that’s a fact.
We once made this dish in front of someone who doesn’t like spinach (a pretty important part of the dip, you have to admit) and he offered to try it. Guess what… He liked it! (#win)
So now that you know it’s been taste-tested — and approved — by a spinach skeptic, don’t be afraid to add these ingredients to your shopping cart! This dip is perfect for parties, game nights, or just something to snack on throughout the week.
Can I use variants of the ingredients listed?
If you opt for fresh spinach instead of frozen, cook it before adding it to the mix. If you’re going to stick to the frozen spinach, thawing and draining it is key. You don’t want anything getting in the way of the good stuff.
Grated parmesan cheese rather than shredded will also get the job done. We had to do this once when the grocery store was out of the shredded version, and didn’t notice a difference in texture.
While sometimes it’s worth it to not cut any corners and sacrifice quality or flavor, this isn’t necessarily one of those times. The dip will still taste good whether you use pre-peeled garlic, minced/jarred garlic, or peel and mince it all yourself.
The Final Product
As with everything from the oven, use caution before taking a bite. Let the dip cool off for a little bit, and then enjoy.
The delectable duo — spinach and artichoke — fail to disappoint once again. They work so well together without overpowering anything. The mellow creaminess from the cream cheese, sour cream, and mayo mixture makes a great base and the parmesan adds a nice pop.
Spinach Artichoke Dip
- 1 Large Bowl
- 1 Mixing Spoon
- 1 Knife
- 1 (1 Qt) Baking Dish
- 1 cheesecloth
- 8 oz cream cheese well softened
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 clove garlic (appx 1 tsp)
- 2/3 cup finely shredded parmesan cheese
- 1/2 cup finely shredded mozzarella cheese
- 1 (14 oz) can quartered artichoke hearts well drained and chopped
- 6 oz frozen spinach thawed & squeezed to drain excess liquid
- 1-2 bags tortilla chips, crackers, or baguette slices
- Preheat oven to 350°. Spray a small (1 qt)baking dish with non-stick cooking spray.
- In a mixing bowl stir together cream cheese, sour cream, mayonnaise, garlic, parmesan, mozzarella and pepper.
- Stir in artichokes and spinach.
- Spread mixture evenly into prepared baking dish. Bake in preheated oven until heated through and melty, about 20 minutes.
- Serve warm with tortilla chips, crackers or toasted baguette slices.