Spinach Artichoke Dip

I looked at the calendar this weekend and was shocked to realize Easter is in 2 weeks.  TWO WEEKS.  Where is this year going?
All though, I am really excited for spring, I can’t wait to get the garden planted.
I wanted to share this super quick, easy, and delicious dip- it would be a great appetizer if you’re having company over for Easter, or even just for a movie night treat.
I’ve tried a few versions of this dip, but I really think the addition of roasted garlic makes it so much better.  Of course, I think roasted garlic makes everything better… don’t you?
HOT ARTICHOKE AND SPINACH DIP
6 oz cream cheese (light is fine, but no fat free)
10 oz frozen chopped spinach, thawed and drained
1/4 cup sour cream
1/4 cup mayo
1/2 cup grated parmesan
6 1/2 oz jar artichoke hearts, drained and chopped (about 3/4 cup)
1 tsp onion powder
salt and pepper to taste
(You could also add a pinch of red pepper flakes if you like it spicier).
Mix everything together in a medium bowl, except the parmesan.
Spread in a dish (I use 3 mini quiche dishes, about 4 1/2 inches across, so I can keep the other 2 warm in the oven while the first is eaten.)
Top with parmesan (alternatively, you can just mix it in as well).
Bake at 425 degrees for 18-20 minutes or until golden brown.
Serve hot with crackers, pretzel sticks, or pita chips.
Spinach Artichoke Dip

Ingredients

  • 6 oz cream cheese (light is fine, but no fat free)
  • 10 oz frozen chopped spinach, thawed and drained
  • 1/4 cup sour cream
  • 1/4 cup mayo
  • 1/2 cup grated parmesan
  • 1/4 cup roasted garlic
  • 6 1/2 oz jar artichoke hearts, drained and chopped (about 3/4 cup)
  • 1 tsp onion powder
  • salt and pepper to taste
  • pinch red pepper flakes, if desired

Instructions

  • Mix everything together in a medium bowl, except the parmesan.
  • Spread in a dish (I use 3 mini quiche dishes, about 4 1/2 inches across, so I can keep the other 2 warm in the oven while the first is eaten.)
  • Top with parmesan (alternatively, you can just mix it in as well).
  • Bake at 425 degrees for 18-20 minutes or until golden brown.
  • Serve hot with crackers, pretzel sticks, or pita chips.
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