Spinach Artichoke Dip
A warm, creamy, and cheesy delight that is perfect for any gathering. This dip is rich in flavors and simple to prepare, making it an ideal appetizer for parties and family movie nights.
Ingredients
Main Ingredients
- 400 g artichoke hearts in brine, drained (Note 1)
- 250 g frozen chopped spinach, thawed (Note 2)
- 250 g Philadelphia cream cheese (Note 3)
- 1 tsp garlic powder (or 2 garlic cloves, minced)
- ⅓ cup mayonnaise (Note 4)
- ½ cup sour cream or yogurt (full fat recommended)
- 1 cup grated cheese (Cheddar, Colby, Tasty Cheese) (Note 5)
- ½ cup grated parmesan cheese
- Salt and pepper to taste
Instructions
Preparation
- Roughly chop the artichokes.
- Squeeze excess liquid out of the thawed spinach using paper towels or a clean dish towel.
- Place the cream cheese in a large heatproof bowl and microwave for 2 bursts of 30 seconds each or until softened. Mix until smooth.
- Add the remaining ingredients to the bowl and mix until just combined, being careful not to overmix.
Cooking
- Warm the dip in the microwave to your preferred temperature. Adjust salt and pepper to taste.
Notes
This dip is best served warm but is also great at room temperature. Serve it with an assortment of dippers such as crackers, vegetable sticks, or chips. To store leftovers, let the dip cool completely before transferring it to an airtight container and refrigerate for up to 3 days. Reheat in short intervals and stir often.