Spinach-Artichoke Dip is one of those dishes that makes me think of parties. It’s not a dish you’d make for a weeknight dinner (or else you’d eat the whole pan, amiright?). It’s rich, creamy, cheesy, and yummy. And let’s not forget dip-able, because that’s very important.
This version was an instant hit when I brought it to a family party. It’s based off of a Cooking Light recipe, but don’t let that stop you. (I actually ignored all the advice about using low-fat ingredients, so it doesn’t really count, now does it?) Feel free to healthify it to your heart’s content.
What you need:
- 2 c. shredded mozzarella cheese (part-skim is fine), divided
- 1/2 c. sour cream
- 4 T. Parmesan cheese, divided
- 1/4 t. pepper
- 3 minced garlic cloves
- 14 oz. can artichoke hearts, drained and chopped
- 8 oz. cream cheese or Neufchatel cheese, softened
- 5 oz. frozen chopped spinach, thawed and drained (1/2 of a 10 oz. block)
- For dipping:
- Sturdy crackers, such as Triscuits or Wheat Thins
- Pita chips
- Thick tortilla chips
- microwaveable bowl
- knife and cutting board
- measuring cups and spoons
- large mixing bowl and spatula
- 1 1/2 qt. baking dish
Time: About 10 minutes prep + 30 minutes bake time.
Multiplying the recipe: I would recommend doubling if you’re serving this for a party. Bake in a 9″ x 13″ casserole dish.
Preheat the oven to 350F. Combine 1 1/2 c. mozzarella, sour cream, 2 T. Parmesan, pepper, garlic, artichoke hearts, cream cheese, and spinach in a large bowl. Stir until well blended.
Dump the mixture into the baking dish and spread it out. Sprinkle the remaining 1/2 c. mozzarella and 2 T. Parmesan over the top. Bake for 30 minutes, until golden brown and bubbly. Serve with crackers, pita chips, or tortilla chips.