Ooey Gooey Spinach Artichoke Dip

Raise your hand if you’ve got the Monday Blues.

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Keep your hand up if you just KNOW that diving face first into some warm, melty spinach artichoke dip would cure those blues.

I made this dip last weekend for a girls night, and I have to say, I am quite sure it’s my new favorite recipe for this dip. You see, I’ve tried many a spinach artichoke dip before…but this one takes the cake. Simple ingredients, easy to throw together, and absolutely amazing. As a matter of fact, I had to put the leftovers in the freezer to avoid putting them in my stomach. All at the same time.

I want all the cheese. Ever.

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Ingredients:

  • 2  cups parmesan cheese
  • 1 (10 ounce) box frozen chopped spinach, thawed
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 2/3 cup sour cream
  • 1  cup cream cheese
  • 1/3 cup mayonnaise
  • 2  teaspoons garlic, minced

*I used reduced fat sour cream, mayo, and cream cheese and thought it tasted great, so feel free to go either way!

Instructions:

Preheat oven to 375 degrees.

Mix together parmesan, spinach, and artichoke hearts. Combine remaining ingredients and add to spinach mixture. Spread into a baking dish — I usually use a glass pie dish. Bake for 20 to 30 minutes (until bubbly and hot).

Serve hot with crackers, sliced and toasted baguette bread, or tortilla chips.

Yields: 4 1/2 cups

Recipe from: Food.com