I LOVE artichokes. So it’s no surprise that I also love spinach artichoke dip. I try very hard to resist it when I go out to eat, simply because it’s deliciously laden with fat and calories, but every so often I have to give in, dive in, and indulge!
Here’s a delicious recipe for baked spinach artichoke dip. Eat it with your favorite crackers, bread, or tortilla chips. If you’re going low-carb, try spooning some into an endive leaf. Any way you serve this dip, it’s delicious and decadent…comfort food at its finest.
For this recipe you will need:
2 cans (about 15 ounces) artichoke hearts, drained
1 (10 ounce) package frozen spinach, defrosted and excess water removed
½ cup mayonnaise
½ cup sour cream
1 cup grated Parmesan cheese
1 cup grated pepper jack cheese
To make this dip:
Preheat oven to 350 degrees.
Place the drained artichoke hearts into a food processor and pulse until chopped (not pureed). Spoon the processed artichoke hearts into a bowl and add the defrosted spinach. Add the sour cream, and grated Parmesan cheese. Pour into a round or square 8×8 dish and top with pepper jack cheese.
Bake in preheated oven for 30 minutes.
TIP: To defrost spinach quickly, heat in the microwave for 5 minutes.
TIP: To remove water from spinach, squeeze it with your hands over a colander. Or, for a “less mess” way, place the spinach in a kitchen towel and wring out the water over a colander.
Serve this dish hot or warm for best flavor, though it may also be eaten at room temperature.
If you’re serving this for a party, make sure to have a variety of dipping “utensils” (crackers, chips, endive leaves, bagel crisps, etc.).
If you’d like, you may sprinkle the top of the dish with diced green onions before serving.