Spinach & Artichoke Dip Recipe

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Spinach & Artichoke Dip

Brenda Vander Zanden

By
@bkvander

This is excellent with tortilla chips. It also make an excellent stuffing for mushroom caps.


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Rating:

Comments:

Serves:

4 cups - 12 people

Prep:

20 Min

Cook:

10 Min

Method:

Slow Cooker Crock Pot

Ingredients

1/2 c
butter
1 c
chopped sweet onion
2-10oz pkg
frozen chopped spinach - thawed & well drained
1-14oz can(s)
artichoke hearts- drained
1-8oz pkg
cream cheese, room temperature
1-8oz pkg
sour cream
1 c
shredded monterey jack cheese
1 c
parmesan cheese
1/4 tsp
salt

Directions Step-By-Step

1
Preheat oven to 350 degrees
2
melt butter in sauce pan. Add sweet onions and cook until soft (about 5 min).
3
Stir in spinach, artichokes, cream cheese, sour cream, 3/4 C M-jack cheese, 3/4 C parm-cheese, and salt. Stir until blended.
4
Pour mixture into a 1/2 qt casserole dish and top with remaining 1/4 C of M-jack and Parm cheeses.
5
Bake 350 degrees for 10-15 minutes until cheese browns.
6
Cooks Tip - use a potato ricer to squeeze spinach dry.
7
This mix is also excellent to use to stuff mushroom caps.

About this Recipe

Course/Dish: Dips, Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy