Recipes

Artichoke Spinach Dip

January 6, 2014
You know how there are some recipes you love and then, for some reason stop making for a while? 
This artichoke spinach dip was one of them. When it comes to hot dips, I’ve pretty much made this jalapeno popper dip exclusively for the last three years. 
Then, I made it for some event just before Ani’s birthday, so when Ani’s first birthday party rolled around, I didn’t want to make that again, so I dug out this recipe instead. 
And it was the first thing scarfed down. Bart and I kept saying, “I forgot how good this is!” 
It’s super easy (although sometimes I make it a little more difficult by cooking fresh spinach myself instead of just using frozen), and it’s always a hit. 

Artichoke Spinach Dip
(slightly adapted from Y’all Come Eat)

2 14-ounce cans of artichoke hearts quarters, drained and chopped roughly
1 10-ounce package frozen chopped spinach, thawed, all excess water squeezed out
1 cup grated Parmesan cheese
3/4 cup mayonnaise
3/4 cup sour cream
2 teaspoon garlic, minced
1 Tablespoon lemon juice
1 tsp hot sauce
1 teaspoon salt
1/2 teaspoon pepper

Preheat oven to 375. Grease a 1 1/2 quart baking dish; set aside.

In a medium bowl, stir all ingredients together. Pour into prepared dish and bake for 30-40 minutes or until golden brown. Probably lick the spoon and bowl.

Serve warm with chips, crackers, and vegetables.

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5 Comments

  • Reply Kristin @ Going Country January 6, 2014 at 12:09 pm

    I'm sort of sorry you posted this, because I absolutely love this kind of dip at restaurants or wherever, but have resolutely refused to make my own. Because I would eat it all myself. Maybe for my son's birthday party in February when there are other people around to save me from myself . . .

  • Reply Christi - ladymakesit.com January 6, 2014 at 5:30 pm

    MMMM! I love artichoke dip!

  • Reply Feisty Harriet January 6, 2014 at 9:54 pm

    Yum!! I have a really delicious artichoke dip that I make often, I love the idea of adding spinach. Also, because I'm lazy, I have found that most recipes that call for frozen, thawed, squeezed spinach do just fine with the same-ish amount of fresh spinach cut into ribbons. 🙂

    xox

  • Reply Becca January 6, 2014 at 10:19 pm

    I bet you could make this using Greek yogurt instead of sour cream and then BAM — health food.

  • Reply Mrs Gray January 8, 2014 at 4:49 am

    Yum! I'll be adding this to my "to-make" list ASAP!

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