Spinach & Artichoke Dip {from scratch with love }

My biggest hit at family parties, this dip recipe has evolved over the years, because at times I would throw it together with whatever I had on hand. Well, I can say it always tasted the same somehow, and each time it was delectable!

If you have spinach and some fixin’s for a dip you can make this recipe and everyone will love it, or like me you can hoard a batch to eat after everyone’s asleep.

Spinach & Artichoke Dip {from scratch with love }


Ingredients:

1 package or 2 bunches fresh (or 1 package frozen) spinach    **if using frozen spinach skip steps 2 & 3

8 oz. marinated artichoke hearts

1/4 cup mayonnaise

1/4 cup sour cream

1/4 cup cream cheese

1-3 cloves garlic (minced)

1 cup of your favorite shredded cheese (divided)

olive oil

butter

salt & pepper to taste

Directions:

  1. Pre-heat oven to 350.*
  2. Heat a large skillet at medium temperature and drizzle olive oil.
  3. Add FRESH spinach and saute until wilted.
  4. Drain spinach and artichokes.
  5. Grease 9 x 13 baking dish with butter (alternative options: coconut oil, vegetable shortening or cooking spray)
  6. Finely chop spinach and artichokes, then add to the greased baking dish.
  7. Add the next 3 ingredients and/or salt and pepper to taste.
  8. Combine and fold in half of the shredded cheese (we favor cheddar).
  9. Top with remaining shredded cheese.
  10. Bake at 350* for 30 minutes or until cheese is hot and bubbly.

This recipe is best served hot and pairs well with tortilla chips, bread and vegetable slices.

 

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