Select a size: | | | |
1
The Best Spinach and Artichoke Dip
Submitted by Krysten Schwartz on September 20, 2012 in Appetizers, Warm Dips
| Prep Time Cook Time |
Servings 10 | Difficulty Easy |
Ingredients
- 8 ounces, weight Cream Cheese
- ½ cups Sour Cream
- 1 cup Mayonnaise
- 10 ounces, weight Frozen Spinach, Defrosted
- 12 ounces, weight Jar Marinated Artichokes
- 1 Tablespoon Butter
- 2 cloves Garlic, Minced
- 1-½ cup Swiss Cheese, Divided
- 1-½ cup Shredded Parmesan Cheese, Divided
- ¼ teaspoons Red Pepper Flakes (optional)
- 1 teaspoon Season All Salt
- ⅛ teaspoons Black Pepper
Preparation Instructions
Preheat the oven to 350ºF.
Combine the cream cheese, sour cream and mayo in a medium bowl. It helps if the cream cheese is at room temperature.
Take the spinach and place it in the middle of an old kitchen towel. Bring the sides together and squeeze all of the water out of the spinach. Set aside for now.
Meanwhile, drain and chop the artichokes. Melt the butter in a large frying pan that is oven safe. Add the garlic and sauté for about a minute or two. Add the artichokes and spinach and cook for about 2 minutes.
Add the sour cream mixture, cheeses (reserving 1/2 of a cup of each for topping), red pepper flakes, salt and black pepper. Stir to combine. Sprinkle with remaining cheese and into the oven it goes.
Bake for about 20 minutes or until it is bubbly and cheese starts to turn golden brown.
Remove from the oven and serve with pita chips. Enjoy!
