Prep 30 mins
Cook 0 mins
Here is a delicious spinach artichoke dip!
- 2 cups parmesan cheese
- 1 (10 ounce) box frozen chopped spinach, thawed
- 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
- Preheat oven to 375°F.
- Mix together Parmesan cheese, spinach, and artichoke hearts.
- Combine remaining ingredients and mix with spinach mixture.
- Bake for 20-30 minutes.
- Serve with crackers or toasted bread.
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.
I made this last night for a football party at my house and EVERYONE absolutely LOVED it! I will definitely be making this again. I did make some changes after reading some of the other comments: I used 1 cup of parm cheese and 1 cup of italian blend, I added a little bit of lemon zest and lemon juice, a lot more garlic, some crushed red pepper, a splash of milk and I sprinkled seasoned breadcrumbs and more parm cheese on top. It was easy and delicious! I served it with fried bow tie pasta instead of chips or crackers. Complements all around.
This dip was a big hit with my friends! I substituted mushrooms for artichoke hearts and it was absolutely delicous. Great heated up the next day too! YUM...