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Recipes

Easy Spinach Artichoke Dip

Yield: dip for 8

Allergens

Ingredients

  • 1# fresh spinach, (can use frozen)⁠
  • 5 oz cream cheese, room temp.
  • ⁠4 oz sour cream⁠
  • 2 oz mayonnaise⁠
  • 5.50 oz sharp white cheddar, grated⁠
  • 2 oz parmesan, grated⁠
  • 0.50 oz green Tabasco sauce⁠
  • 1 Tbsp minced garlic⁠
  • 12 oz marinated artichoke hearts, chopped⁠

Instructions

Preheat oven to 350F.⁠

  1. Sauté spinach over high heat to quickly wilt and remove excess liquid.  Once wilted, remove from pan and pat as dry as possible with a clean kitchen towel.  Then chop spinach.  If you are using frozen spinach, simply remove from bag and make sure you pat dry to eliminate any excess liquids.⁠
  2. Combine cream cheese through minced garlic in a medium sized bowl until thoroughly incorporated.⁠
  3. Add chopped spinach and artichoke hearts.  Mix until combined and then transfer ingredients to a medium ramekin, pie dish, or cast iron skillet.⁠
  4. Bake for 20 minutes or until mixture starts to bubble around the edges and is turning golden brown in color.⁠
  5. Let cool slightly before serving with your favorite tortilla chips, crackers, or veggies!⁠