Sunday, 7 February 2016

Spinach Artichoke Dip

Spinach Artichoke Dip
Literally always a hit with a crowd


1 Can Artichoke Hearts
Roughly 3-4 Chopped Wilted Spinach
1/4 Cup Fresh Parmesan Cheese
1/2 Cup Sour Cream
1 Cup Cream Cheese(at room temperature for 30 minutes)
1 Cup Shredded Mozzarella Cheese
2-3 Cloves minced Garlic


If using fresh spinach, heat a skillet to medium heat. Chop the spinach roughly.

Add the spinach and about 1/4 cup of water, cover and steam the spinach until soft and wilted. Drain and excess water and set aside.

In a large bowl, add the Parmesan cheese, sour cream, cream cheese, mozzarella and minced garlic.

Drain the artichoke hearts from the liquid in the can. Roughly chop the artichoke hearts into smaller pieces. Add the diced artichoke hearts to the bowl with the other ingredients.

Using a large spoon stir and fold all ingredients until smooth, evenly blended and creamy.

You can now cover and set aside the dip until ready to serve. Or freeze in small containers to use at a later time.

To serve:


Pour the desired amount of dip into a small oven safe dish. Heat oven to 400°F. Bake for 30-40 minutes until hot, bubbly, and top might be slightly toasty in color.


Pour desired amount of dip into a microwave safe dish, heat in microwave at normal settings 2 minutes at a time, stirring well after each round in the microwave. Once dip is hot and bubbling it is ready to serve.

Serve the dip hot with crackers, toast, pita chips, corn chips, veggies, just about anything really.



You can also cut a bowl shape into a large round loaf of bread and bake the dip inside the bread bowl to make it extra fancy. Just make sure to place the bread bowl on a baking sheet while it bakes in case some seeps out the bottom.

Other Places:

What was cooking one year ago?

Sourdough Bread

What was cooking two years ago?

Butter Roasted Asparagus 

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