spinach & artichoke dip

Name: Spinach & Artichoke Dip
Prep time: 20 min
Cook time: 10 min
Yield: 4
Cuisine: American
Ingredients: 1/2 cup(s) butter; 1 cup(s) chopped sweet onion; 2-10oz package(s) frozen chopped spinach - thawed & well drained; 1-14oz can(s) artichoke hearts- drained; 1-8oz package(s) cream cheese, room temperature; 1-8oz package(s) sour cream; 1 cup(s) shredded monterey jack cheese; 1 cup(s) parmesan cheese; 1/4 teaspoon(s) salt

(1 RATING)

143 Pinches

Brenda Vander Zanden

Manawa, WI

Updated on Apr 17, 2010

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

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prep time 20 Min

cook time 10 Min

method Slow Cooker Crock Pot

yield 4 cups - 12 people

Ingredients

1/2 cup butter
1 cup chopped sweet onion
2-10oz packages frozen chopped spinach - thawed & well drained
1-14oz can artichoke hearts- drained
1-8oz package cream cheese, room temperature
1-8oz package sour cream
1 cup shredded monterey jack cheese
1 cup parmesan cheese
1/4 teaspoon salt

How To Make spinach & artichoke dip

Step 1

Preheat oven to 350 degrees

Step 2

melt butter in sauce pan. Add sweet onions and cook until soft (about 5 min).
Step 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.
Step 4

Pour mixture into a 1/2 qt casserole dish and top with remaining 1/4 C of M-jack and Parm cheeses.
Step 5

Bake 350 degrees for 10-15 minutes until cheese browns.
Step 6

Cooks Tip - use a potato ricer to squeeze spinach dry.
Step 7

This mix is also excellent to use to stuff mushroom caps.
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