Is there an appetizer that is any more classic than a Spinach Artichoke Dip? It is always a winner.
The dip is really rich. It has cream cheese and cheese. My recipe used light cream cheese but that does not make it taste any less rich. The recipe for this appetizer is one of those recipes that is embarrassingly easy to make. Whether you are experienced, or inexperienced in the kitchen, this recipe is foolproof.
Not all recipes are difficult, though most that I make, have a pretty good degree of difficulty. Here are a few more appetizer ideas that are pretty easy to put together. The hardest step in this TOMATO MOZZARELLA WITH BALSAMIC VINEGAR is cooking down the balsamic vinegar in a pot. I do not even know what to tell you is tough about my SPANISH MARINATED ARTICHOKES. Good comes with quality ingredients.
My Spinach Artichoke Dip has seven ingredients, and two of those, are two different types of cheese. The hardest thing to accomplish with this recipe is planning and patience. The cream cheese needs to be softened so you can work with it. So you need to remember to take it out of the fridge first thing in the morning. You also need to remember to take out your frozen spinach. You will want to squeeze out the excess water before mixing with the other ingredients.
The seven ingredients include the cream cheese, frozen spinach, garlic cloves, artichoke hearts, sour cream, Italian style cheese and cotija (I had this on hand) or Parmesan. I guess I technically have not counted the salt and pepper. The cheese has enough salt, so that ingredient could be eliminated. To make this appetizer, simply combine all the ingredients in a bowl. Mix well and transfer to a baking dish. Throw it in the oven until cooked through and bubbling. That is it!
The cast of characters.
The building of the spinach artichoke dip.
The Spinach Artichoke Dip Plated.
Spinach Artichoke Dip
- 14 Ounces Artichoke Hearts rough chop
- 2 Cups Frozen spinach thawed & chopped
- 16 Ounces Cream cheese softened
- 1/2 Cup Sour cream
- 1 3/4 Cups Shredded Italian Cheese Blend
- 1/4 Cup Cotija cheese
Preheat oven to 350º F.
Mix all ingredients together in a mixing bowl, reserving 1/2 cup of the Italian cheese blend and the cotija cheese for topping. Once well combined, pour into a shallow baking dish. Bake for 20 minutes. Serve warm with your favorite dipping chip or pita.
Recipe adapted from Add a Pinch - https://addapinch.com/hot-spinach-artichoke-dip-recipe/