Spinach and Artichoke Dip

I wish we lived in a world where meals were not one large entrée, but instead made up of multiple appetizers. I live for appetizers. If I’m ever excited for an event or party, it’s because there will be a smorgasbord of little yummy things. If I find out apps will not be provided, I seriously consider not going. One of my favorite appetizers (or meals, in my case) is spinach and artichoke dip. Warm dips are the ultimate comfort food, especially if they have cheese. Mmmmm. I mena it has vegetables in it, so it’s healthy, right?

Who knows how many variations of spinach and artichoke dip are out there, but this recipe is what my family makes at get-togethers. It calls for a package of frozen spinach, but you can buy some fresh, organic spinach at the farm and make your own frozen spinach using this nifty tutorial.




Makes 2 quarts

  • 1 14 oz can marinated artichoke hearts, drained
  • 1 10 oz package frozen spinach, thawed and drained
  • 1/2 cup mayonnaise
  • 1 cup freshly grated parmesan cheese
  • 1 cup shredded Monterey jack cheese
  • 1 cup sour cream
  • 1 8 oz package cream cheese, softened

How To

1. Preheat the oven to 350 degrees.

2. Chop artichokes and set aside.

3. In a medium sized bowl, blend the spinach, mayonnaise, cheeses, sour cream, and cream cheese.

4. Gently fold in the artichokes and transfer to a 2-qt greased baking dish.

5. Bake for 20-30 minutes, or until golden. Serve warm with chips or crackers.

  • Pro-tip: I like to use smart balance mayonnaise, light sour cream, and fat-free cream cheese to cut down on the heaviness.
  • Pro-tip: To drain frozen spinach, place on a paper towel. Then roll it up length-wise and ring out like you would a wet towel over the sink. You may need a few paper towels.

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