This dip has become a staple at gatherings on my side of the family. I’ve made it several times, always intending to snap a few photos before eating, but then forgetting until after it’s been demolished.
So yesterday, while celebrating the holiday as well as a few birthdays and my parents’ 30th anniversary, (which is today – congrats yall!) I had another chance to capture this tasty dip. Yes, a few bites had already been taken at this point. But nonetheless, here is the spinach artichoke dip that’s won over the hearts and stomachs of my family. My younger brother even agreed to be my hand model. (thanks Matt!)
This dip is the perfect thing to make and bring as an appetizer for a group. It is creamy, cheesy, and still feels a tad healthy with the spinach and artichoke. Dig in with some tortilla chips, pretzels, crackers, or pita chips and you’ll have some happy guests and a requested repeat dish!
Baked Spinach Artichoke Dip
2 (10 oz) packages frozen chopped spinach, defrosted and drained
1 Tbsp butter
1 (8-oz) package cream cheese (low fat if wanted)
1 garlic clove, chopped
1 (14-oz.) can artichoke hearts, drained and chopped
1/2 cup light sour cream
1/2 cup shredded part-skim mozzarella cheese, divided
Chips for dipping
Let the frozen spinach defrost or microwave it until defrosted. Squeeze out as much water as possible and set aside.
Melt the butter in a nonstick pot over medium heat. Add the cream cheese and garlic and cook for a few minutes, stirring constantly until the cream cheese melts. Stir in the spinach, chopped artichokes, sour cream, and 1/4 cup mozzarella cheese. Keep stirring until the cheese melts and mixture is fully combined.
Transfer the mixture to a shallow baking dish. (I used a 9 inch baking dish) Sprinkle the remaining 1/4 cup of mozzarella cheese on top.
Bake at 350° for about 15 minutes or until dip is hot and cheese is getting browned and bubbly. Serve immediately with chips or crackers for dipping.
Source: Slightly adapted from My Recipes