You know how there are some recipes you love and then, for some reason stop making for a while?
This spinach artichoke 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.
spinach artichoke dip
Artichoke Spinach Dip
Simple, delicious and a perfect appetizer - this spinach artichoke dip is a homerun!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
- 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.
(slightly adapted from Y'all Come Eat)
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Kristin @ Going Country says
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 . . .
Christi - ladymakesit.com says
MMMM! I love artichoke dip!
Feisty Harriet says
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. 🙂
I bet you could make this using Greek yogurt instead of sour cream and then BAM — health food.
Mrs Gray says
Yum! I'll be adding this to my "to-make" list ASAP!