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