During the time that my husband and I were dating, I had a passion for Hot Spinach Artichoke Dip, which led to me preparing it at our house quite frequently. Thank goodness he has the same passion, and he has consistently pushed me to achieve my goals. This recipe was one that he recommended we make whenever we were going to a get together, a potluck, a picnic, or any other event that required us to bring something with us. It was consistently well received.
I always doubled the recipe when we were going to bring something to share with friends or family because I wanted to make sure I had enough for us to eat at home. I was aware that there would be no leftovers, and I also was aware that my family and I would want some to take home. Although planning ahead is not always one of my strong suits, in the case of this recipe, I did plan ahead so that we would have a batch stored in the refrigerator.
The cheese, artichokes, and spinach go wonderfully with the slightly sour base that has a creamy texture. It has a savory taste and a lot of flavor, making it ideal for dipping. I am going to forewarn you that once you start eating, it is very difficult to stop!
NOTES:
Spinach:
Thawing frozen spinach before using it in this spinach artichoke dip is recommended. When using thawed spinach, it is important to squeeze out as much liquid as possible. Spinach can be squeezed dry using either your hands or a paper towel. Because frozen spinach tends to be lengthy and stringy, you should do your best to chop it before using.
The dip can be made using fresh spinach. To incorporate it into the recipe, simply cook it first and then cut it into the desired sizes.
If using canned spinach, rinse it thoroughly before using. For this dip, I prefer using frozen spinach because the canned variety is too mushy for my taste.
Artichoke hearts, especially when marinated, are a fantastic addition to any dish.
Change up the flavor by switching out the cheese for anything like Monterey Jack or fontina.
Spicy hot spinach artichoke dip can be achieved by adding red pepper flakes.
Put the spinach artichoke dip into a slow cooker and set it to warm, stirring it every so often to prevent it from burning.
My go-to dipping foods are crackers, pita chips, crostini, tortilla chips, and toasted baguette slices.
Put together in advance (before baking) by mixing all ingredients as directed. Spread out in a baking pan or skillet. Keep refrigerated for up to 8 hours if covered well. When it’s time to bake, give it a few minutes more than the recipe calls for.
Spinach artichoke dip can be baked ahead of time and left to cool. After it has cooled, wrap it tightly in plastic or put it in an airtight container before storing it in the fridge. Two or three days in the fridge should be sufficient storage time.
To reheat, place in an oven-safe baking dish and bake until hot and bubbly. Alternately, you can use a slow cooker set to the warm or low temperature option. You may also warm it up on the stove top, over low heat, stirring occasionally.
INGREDIENTS:
8 ounces of cream cheese that has been softened
a half a cup of sour cream
1/4 cup mayonnaise
3 cloves of garlic, chopped.
1/2 cup mozzarella cheese – shredded
grated Parmesan cheese equal to one cup’s worth
1 14-ounce can or jarred product Artichokes that have been chopped
1 6 oz. package frozen spinach – thawed
DIRECTIONS:
Turn the oven temperature up to 400 degrees Fahrenheit.
Prepare a baking dish that is 1 quart in size by greasing it with butter or spraying it with cooking oil. Set aside.
Place the cream cheese, sour cream, and mayonnaise in a bowl of a suitable size, and mix the ingredients together until they are combined and smooth.
The garlic, mozzarella cheese, parmesan cheese, artichokes, and spinach should all be added at this point. Stir well.
Evenly distribute the mixture into the baking dish that has been prepared.
Bake for fifteen to twenty minutes, or until it has reached the desired temperature and is bubbling.
Serve hot with crackers, pita chips, or sliced baguette as an accompaniment.
Ingredients
- 8 ounces of cream cheese that has been softened
- a half a cup of sour cream
- 1/4 cup mayonnaise
- 3 cloves of garlic, chopped.
- 1/2 cup mozzarella cheese – shredded
- grated Parmesan cheese equal to one cup's worth
- 1 14-ounce can or jarred product Artichokes that have been chopped
- 1 6 oz. package frozen spinach – thawed
Instructions
Turn the oven temperature up to 400 degrees Fahrenheit.
Prepare a baking dish that is 1 quart in size by greasing it with butter or spraying it with cooking oil. Set aside.
Place the cream cheese, sour cream, and mayonnaise in a bowl of a suitable size, and mix the ingredients together until they are combined and smooth.
The garlic, mozzarella cheese, parmesan cheese, artichokes, and spinach should all be added at this point. Stir well.
Evenly distribute the mixture into the baking dish that has been prepared.
Bake for fifteen to twenty minutes, or until it has reached the desired temperature and is bubbling.
Serve hot with crackers, pita chips, or sliced baguette as an accompaniment.