Simply Delicious Spinach and Artichoke Dip

On Easter I made a spinach and arti­choke dip to bring.  It was a party after all.  And par­ties deserve a dip.  A dip full of cheesy good­ness.  A dip that you can jus­tify eat­ing because it has veg­eta­bles in it. Hello! Veg­eta­bles!!  Veg­eta­bles always win. Kind of like babies, as every­one knows babies always win.

What You Need:

1 Pack­age of Frozen Spinach, 10 0z. {thawed & cut}

1 Can of Arti­chokes, 14 oz. {rinsed & cut}

8 oz. Cream Cheese

1/3 Cup of Mayo

2/3 Cup of Sour Cream

2 Cups of Shred­ded Ital­ian Cheese Mix {Store bought or You can always make your own mix of 1/2 Parme­san and 1/2 Shred­ded Mozzarella}

3 Cloves of Gar­lic {minced}

1 Quart bak­ing dish

Pre­heat oven to 350 degrees, cook for 30 min­utes until cheese is melted & lightly browned on top

How To Put It Together:

Thaw your spinach, squeeze out any excess water, then chop it and put in your bak­ing dish.

Rinse, clean and chop your arti­chokes.  Toss them in with the spinach.

Mince your gar­lic cloves and toss those bad boys in too.

Add in your cream cheese, sour cream and mayo to the dish.  Mix every­thing together.

Add in 1.5 Cup of your Ital­ian Cheese and again mix it all well.

Once every­thing is well mixed put the remain­ing 1/2 Cup of  Ital­ian Cheese Mix on the top of the dish.

Put in the oven, bake at 350 degrees. Check for 30 minutes.

Serve with tor­tilla chips, pita chips, other cracker/bread items or use veg­gies on the side for dip­ping.  So good on car­rot sticks!

A Few Caveats: You can add shred­ded car­rots or diced red bell pep­pers to the dip prior to cook­ing the dish.  Or you can also decide to add a lit­tle kick with a pinch of cayenne pep­per if you roll like that.

Tagged as: appetizer, artichoke, cheese, comfort food, dip, food, food & drink, homecooking, homemade, party, recipe, spinach