Spinach Artichoke Dip
Spinach Artichoke dip is always the first to go at our parties! This recipe can be made with some staple ingredients and served with artisan bread, crackers, pita or tortilla chips. If you are lucky enough to have leftovers, use it as a base on pizza or to stuff baked chicken!
Recipe
Preheat oven to 350℉
Lightly brush a baking dish with olive oil or non-stick cooking spray. For this recipe I used a stoneware pie plate, but an 8 x 8 or 9 x 9 baking dish works wonderfully!
Combine following ingredients in a mixing bowl:
8 oz Cream Cheese (I prefer Philadelphia Cream Cheese Spread in the tub)
1/4 cup Sour Cream
1 TBS Mayonnaise
⅛ teaspoon Pepper
2 cloves of Garlic (minced or grated)
3/4 cup of Italian Blend Shredded Cheese
12 oz jar of Quartered & Marinated Artichoke Hearts (Reserve 2 TBS marinade, drain the rest. Chop artichoke hearts)
2 TBS of Reserved marinade from artichoke hearts
10 oz Frozen Chopped Spinach (Thawed & Drained/Squeezed of excess liquid)
Spread mixture evenly into prepared baking dish.
Top With:
1/2 cup Shredded Mozzarella Cheese
Bake at 350℉ for 30 minutes. Top should have slight browning and mixture should begin to bubble. Serve warm or at room temperature.
Photos of each step and recipe card are below!
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Some of our favorite products:
Measuring Spoons - OXO
Coarse Grater - OXO
Fine Mesh Strainers - Cuisinart
Mixing Bowls - Pyrex
Ceramic Pie Pan - Mora Ceramics
8x8 Ceramic Dish - Emile Henry
