Spinach Artichoke Dip
photo by Jonathan Melendez
- Ready In:
4 1/2 cups
- 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.
Questions & Replies
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. <br/>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.
Really good dip! I added a little more garlic and a couple dashes of hot sauce to give it a little more zip, but it would be good regardless. I also added a handful of shredded mozzarella to give it a cheesier texture. My 12 yr old son LOVES this, and was asking me to make it again as soon as it was gone.<br/><br/>I served it with homemade pita chips as an alternative to chips. You just split the pitas in half, then cut into triangles, arrange on a cookie sheet, spray with cooking spray, add seasonings (I sparingly use kosher salt, garlic powder, crushed black pepper, paprika, and oregano or parsley) and then bake until crispy... maybe 10 min at 300'.
I made this as a appetizer for Thanksgiving and got alot of rave reviews on this one. I modified the recipe by adding 1/2 TBS of garlic powder since my husband and I love it. With the leftovers we will be baking it on top of some chicken breasts with a little bit of mozzarella cheese 350 degrees for 35-40 minutes or until juices run clear. Thank you for the recipe!