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