Recipe by Juli
Here is a delicious spinach artichoke dip!
Top Review by Amikins
This was wonderful! Creamy and delicious! The only thing I changed was I used 1 c parm & 1 c Italian blend vs. 2 straight c's parm. Partially because Parm is pricey and party because I thought the blend would add to the creamieness. I also covered the dip with some extra parn and blend cheeses before baking. DH loved it, too. I put 1/4 of the recipe in a small pyrex and threw it in the freezer.. will update when I find out how it bakes up going this route because it's soooo much better than those store bought frozen versions and the recipe makes so much that you could easily put 4 or 5 containers in the freezer for later use.
UPDATE - I was just making this recipe again for a party and remebered that I was going to share about freezing - the one I froze, I just pulled it out of the freezer the night before and stuck it in the fridge. The next evening, stuck it in the oven and it came out as delicious and creamy as the original batch.
- 2 cups parmesan cheese
- 1 (10 ounce) box frozen chopped spinach, thawed and drained of excess liquid
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 2⁄3 cup sour cream
- 1 cup cream cheese
- 1⁄3 cup mayonnaise
- 2 teaspoons garlic, minced