Artichoke and Spinach Dip

Serving

Whenever we go out to dinner, this is ordered. Sometimes it’s really good. Sometimes it’s really just okay. But, even the bad ones are palatable … how can you go wrong with artichokes, spinach and CHEESE! Quite frankly, you can’t.

So, on trifecta nite, this made perfect sense – there was also Basque Chicken and Baked Orzo. I think the problem with this trio was TOO.MUCH.CHOPPING!

This appetizer satisfied the vegetarians, the munchitarians and most importantly that sweet fella who indulges my insanity whimsy, doesn’t laugh when I HAVE to photograph dinner before he’s allowed to take a forkful, and is patient when I jump around him taking pictures while he’s chopping. It’s comforting that my food and blogging obsession doesn’t cause eye rolling, but brings a smile and the knowledge that he’s going to have something yummy to eat as soon as I put the camera down.

  • 1 (10 oz.) package frozen chopped spinach, thawed and drained
  • 1 (13.75 oz.) can quartered artichoke hearts, drained and chopped
  • 1 C light sour cream
  • 4 cloves garlic, minced
  • 4 oz. low-fat cream cheese, room temperature
  • 4 oz. (about 1 cup) shredded Mozzarella cheese
  • 2/3 C grated Parmesan cheese
  • 1/3 C finely-chopped onions
  • 1/2 t black pepper
  • 1/4 t salt

NOTE: Squeeze the spinach really well so you get as much water out as humanly possible.

Chopped artichokes

Preheat oven to 350 degrees F.

Stir all ingredients together in a bowl until blended.

Ready to bake

Transfer to an oven-proof dish, and bake for 25-30 minutes or until the cheese is melted and the top just starts to brown.

Serve immediately with pita, tortilla chips, chopped veggies, or whatever pleases you!

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4 Responses

  1. mmm, this dip looks amazing!

  2. I tortured over a similar recipe which I was always elected to bring to gatherings. This recipe is not only easier to make but wonderful in flavor

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