Spinach Artichoke Dip

Name: Spinach Artichoke Dip
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 24-36
Cuisine: American
Ingredients: 1 Tbsp olive oil; 1/4 c chopped sweet onion; 3 clove gsrlic, minced; 4 oz cream cheese; 8 oz sour cream; 20 oz frozen, chopped creamed spinach, thawed; 1 (14 oz.) can(s) quartered artichoke hearts, drained; 1/4 c chopped red bell peppers; 1 c shredded parmesan cheese; 8 oz shredded monterrey jack cheese; 2 baguettes, sliced and toasted

By Beverley Williams
@Beverley1991

We had this dip at a superbowl party. It was delicious. My friend gave me the recipe.

Rating:

★★★★☆ 1 vote4

Comments:

6 Comments

Serves:

24-36

Prep:

15 Min

Cook:

35 Min

Method:

Bake

Ingredients

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1 Tbsp

olive oil
1/4 c

chopped sweet onion
3 clove

gsrlic, minced
4 oz

cream cheese
8 oz

sour cream
20 oz

frozen, chopped creamed spinach, thawed
1 (14 oz.) can(s)

quartered artichoke hearts, drained
1/4 c

chopped red bell peppers
1 c

shredded parmesan cheese
8 oz

shredded monterrey jack cheese
2

baguettes, sliced and toasted

How to Make Spinach Artichoke Dip

Step-by-Step

Preheat oven to 350 degrees.
Spray a 9 x 13 inch baking dish with cooking spray and set aside.
In a skillet, heat the olive oil over medium heat.
Add the onion and garlic and cook for 2 minutes or until transparent.
Place the cream cheese in a microwave safe bowl and heat on high power for 1 minute or until soft and melted.
Add the melted cream cheese, sour cream, thawed creamed spinach, drained artichoke hearts, chopped red pepper and shredded Parmesan Cheese to the onion garlic mixture.
Stir to combine and pour into the prepared baking dish.
Top with the Monterey Jack cheese and bake on the center oven rack for 35 minutes or until the cheese is melted.
Serve with the toasted baguette slices.
***You can can also serve with crackers if you like.