Spinach Artichoke Dip

By Lucy Olschan August 19, 2014

Prep Time : 5 minutes. Cook Time : 30 minutes Yield : 12 servings Allergens : dairy

Ingredients

Frozen Chopped Spinach - 1 10oz box, thawed and drained
Artichoke Hearts - 1 14oz can, drained and chopped
Butter - 1/2 tablespoon
Vidalia Onion - 1 medium sized
Minced Garlic - 1 table spoon
Cream Cheese - 1 cup
Sour Cream - 2/3 cup
Mayo - 1/3 cup
Parmesan Cheese - 1 cup
Mozzarella or Italian Blend Cheese - 1 cup
salt and pepper - to taste
Garlic and Onion Powder - 1 tea spoon

Instructions

Melt butter in a skillet over medium heat. Add diced onion and saute until translucent, about 4 minutes. Add garlic and saute additional minute until fragrant. Stir in the spinach until combined and scrape into a mixing bowl. Add all remaining ingredients and mix until combined. Put into an oven-safe dish and lightly sprinkle with some breadcrumbs and parmesan cheese. Bake in a 375 degree pre-heated oven for about 20 minutes or until cheese on top has melted and turned into a golden crust. Serve with toasted bagel chips, pita chips or some crudité.

YOU MUST TRY THIS ONE! It is the absolutely most delicious spinach artichoke dip you have ever tasted! When I bring it to parties as a favor, people even lick the bowl to get every last drop out. It is also very easy to make and uses easy ingredients that I always have on hand. The full batch makes about 4-5 cups, so you can easily split it in two and freeze some for next time. For freezing, just place about half of the mixture in a tupperware and freeze. For serving, just place in a fridge overnight to defrost, stir, put into oven-safe dish and bake as instructed. Comes out perfect, just like the first batch.

Print Friendly