Hot Spinach Artichoke Dip
It’s that time of year when we have lots of people over and many opportunities for party food. My Mister loves this dip. Absolutely loves it. And it is truly an easy dip to whip out when you have people on the way.
The nice thing about this recipe is that it is super easy to mix up ahead of schedule and keep in the fridge. Then when it is time for serving, finish by topping with cheese, bake and serve. Easy and tastes fantastic.
1 (10-ounce) package frozen chopped spinach
2 (13 3/4-ounce) cans artichoke hearts
1 small onion, finely chopped
1 (8-ounce) package cream cheese
1/2 cup mayonnaise
1/2 cup sour cream
1 cup freshly grated Parmesan
1 cup grated pepper jack cheese
1/2 teaspoon dried basil
1 clove garlic, finely minced
1/4 teaspoon garlic salt
Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick spray.
Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop in a food processor.
Combine all the ingredients except the jack cheese in a large bowl. Stir well. Scrape into the prepared casserole dish and sprinkle the jack cheese on top. Bake for 30 minutes. Transfer to a chafing dish and keep warm over a low flame.
adapted from a recipe by Paula Deen
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