Spinach Artichoke Dip
Creamy Spinach Artichoke Dip easily put together and baked to appetizer perfection.
Ingredients
- 10oz/285g frozen spinach
- 14oz/400g jarred or canned artichoke hearts
- 1 tbsp garlic chopped
- 1/2 medium red onion chopped
- 8oz/226g cream cheese softened
- 1/4c sour cream
- 1/4c shredded mozzarella cheese
- 1/4c grated parmesan cheese
- 2 tbsp olive oil
- salt and ground black pepper
- baguette or crackers
Instructions
- Heat your oven to 350 F or 180 C. Thaw spinach completely or microwave it if you don’t have time. Squeeze the liquid out and place in a bowl.
- Drain the artichokes and cut them into small pieces.
- Heat up olive oil in a pan and add garlic and onion. Sauté for a few minutes until soft, not golden brown. Put them in the same bowl with the spinach.
- To another bowl, add the cream cheese and mix until smooth. Add the sour cream and combine. Add the parmesan and mozzarella. Mix well and season with 1/2 tsp salt and 1/2 tsp ground black pepper. Stir in the spinach and onions/garlic. Then the artichokes. Taste and add more salt if necessary.
- Grease a casserole dish with butter or olive oil and pour in the dip. Spread it evenly. Cover with foil and bake in the heated oven for about 20 minutes until hot. Place under the broiler for a few minutes until there are golden brown spots all over.
- I like to serve this dip on bread. Get a nice baguette and slice it thin, less than ½ inch. This is not a fussy appetizer, you don’t have to do the spreading. People can just help themselves. Take a spoon of that hot dip and slather it on fresh bread. It’s cheesy without being overloaded with cheese. There’s plenty of spinach and artichokes in this dip to balance the cheese. For those of you who like some spice in the dip, add chopped pickled green chiles to the mix before putting in the oven. The heat and sourness adds a kick to this creamy dip.
- ***For the spinach, you can use fresh or frozen. I used thawed frozen leaf spinach that I cut up. The block of frozen chopped spinach you get in the freezer section is ideal for this recipe.
- ***I used jarred artichoke hearts in salt water. You can use the canned ones. Marinated artichokes are great in this recipe and will give it more flavor.
- ***Remember the spinach is not salted. If you don’t add enough salt, the dip will be bland.
Recent Comments