I really like appetizers. Emma and I’ve been identified to order what we name “appetizer feasts” once we exit for dinner, so we attempt extra apps and skip the principle course. They’re delish! At the moment I’m excited to share my very own recipe for my favourite basic appetizers: spinach artichoke dip!
I’ve been making this spinach and artichoke dip for years and years now and the recipe hasn’t actually modified. It’s a basic for a purpose! In case you are internet hosting or want an excellent baked dip to take to a celebration do that.
Associated: Subsequent up attempt our Buffalo Rooster Dip, a creamy and spicy baked dip.
Elements
- Spinach – frozen spinach is what I all the time use
- Artichoke hearts
- Cream cheese
- Mayo
- Bitter cream- or greek yogurt
- Parmesan cheese
- Garlic
- Pink chili flakes
- Salt and pepper
The right way to make Spinach and Artichoke Dip
Thaw and drain the frozen spinach. If it’s not already chopped then finely chop. Drain the artichoke hearts and lower into small items. Mince the garlic.
In a big bowl, mix the spinach, artichoke hearts, softened cream cheese, mayonnaise, bitter cream, half the parmesan cheese, garlic and crushed chili flakes. Season with salt and pepper.
Combine till all the combination is evenly moist. Pour the combination into an eight inch forged iron skillet, sq. pan or pie dish. Prime with the remaining parmesan cheese.
Bake for half-hour at 350°F till bubbly and the highest is golden. Permit it to chill for 5 minutes earlier than serving.
Notes and Substitutions
- For a lighter model use decreased fats cream cheese, Miracle whip and low fats greek yogurt.
- I take advantage of all Parmesan cheese for this dip more often than not BUT for those who like a extra melty, sting-y cheese state of affairs be happy to substitute half the Parmesan for mozzarella.
- For those who don’t like spicy meals, omit the chili flakes or lower them in half for one thing much less spicy.
- I prefer to serve this dip with toasted baguette slices or heat pita however crackers or tortilla chips are nice as nicely.
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Creamy baked dip made with spinach and artichoke hearts
Directions
-
Thaw and drain the frozen spinach. If it’s not already chopped then finely chop.
-
Drain the artichoke hearts and lower into small items.
-
Minced the garlic.
-
In a big bowl, mix the spinach, artichoke hearts, softened cream cheese, mayonnaise, bitter cream, half the parmesan cheese, garlic and crushed chili flakes. Season with salt and pepper.
-
Combine till all the combination is evenly moist. Pour the combination into an eight inch forged iron skillet, sq. pan or pie dish. Prime with the remaining parmesan cheese.
-
Bake for half-hour at 350°F till bubbly and the highest is golden. Permit it to chill for 5 minutes earlier than serving.
Notes
- For a lighter model use decreased fats cream cheese, Miracle whip and low fats greek yogurt.
- I take advantage of all Parmesan cheese for this dip more often than not BUT for those who like a extra melty, sting-y cheese state of affairs be happy to substitute half the Parmesan for mozzarella.
- For those who don’t like spicy meals, omit the chili flakes or lower them in half for one thing much less spicy.
- I prefer to serve this dip with toasted baguette slices or heat pita however crackers or tortilla chips are nice as nicely.
Vitamin
Vitamin Info
Spinach Artichoke Dip
Quantity per Serving
% Day by day Worth*
* P.c Day by day Values are primarily based on a 2000 calorie food plan.
Discover: Vitamin is auto-calculated, utilizing Spoonacular, on your comfort. The place related, we suggest utilizing your personal vitamin calculations.
All of us pigged out on this throughout work in the future and later I used it to high a salad (SO good). Then I added some to a chunk of baked salmon (additionally actually good!) For those who don’t make this for a celebration, count on to have some leftovers. xo. Elsie
