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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!


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 350for 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

Stainless Steel Measuring Cups

8x8 Ceramic Dish - Emile Henry

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