Spinach Artichoke Dip used to be a thing. It used to be an appetizer you could always expect to find at a party or a gathering. But for some reason, I don’t see it on party spreads so often these days. I miss it!
We have so many choices, yet we’re always looking for the next big thing. But maybe we don’t need anything new. Maybe what we want, what we need, was there all along – right in our own pantry, our own kitchen. Spinach Artichoke Dip – don’t ever go!
Spinach Artichoke Dip
Ingredients
- 1 12-ounce jar of marinated artichokes
- 3 scallions
- fresh dill
- 1 clove garlic
- 10 ounces frozen spinach
- 8 ounces cream cheese, softened
- ¼ cup sour cream
- ¼ cup mayo
- ½ cup shredded mozzarella
- ⅓ cup grated Parmesan
Instructions
- Preheat oven and prep the veg – Preheat the oven to 350℉. Drain the artichokes and give them a rough chop. Trim and slice the scallions. Chop enough dill to yield about 2 tablespoons. Peel and mince the garlic.
- Cook the spinach – Add the spinach to a saucepan with ½-inch water. Cover, and cook over medium heat until the spinach has thawed and is warmed through. Drain off the water, and let cool. When it's cool enough to handle, squeeze as much water out of the spinach as you can. Give it a rough chop.
- Combine – Stir the cream cheese, sour cream, and mayo together until smooth. Fold in the scallions, dill, garlic, mozzarella, artichokes, and spinach.
- Bake – Sprinkle the Parmesan across the top of the dip, and bake for about 20 minutes, until the dip is hot and bubbly.
- Serve – Serve immediately with crispy tortilla chips.
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