Baked Spinach Artichoke Dip

by Catherine Ipcizade | More from this Blogger

I LOVE artichokes. So it's no surprise that I also love spinach artichoke dip. I try very hard to resist it when I go out to eat, simply because it's deliciously laden with fat and calories, but every so often I have to give in, dive in, and indulge!

Here's a delicious recipe for baked spinach artichoke dip. Eat it with your favorite crackers, bread, or tortilla chips. If you're going low-carb, try spooning some into an endive leaf. Any way you serve this dip, it's delicious and decadent...comfort food at its finest.

For this recipe you will need:

2 cans (about 15 ounces) artichoke hearts, drained

1 (10 ounce) package frozen spinach, defrosted and excess water removed

½ cup mayonnaise

½ cup sour cream

1 cup grated Parmesan cheese

1 cup grated pepper jack cheese

To make this dip:

Preheat oven to 350 degrees.

Place the drained artichoke hearts into a food processor and pulse until chopped (not pureed). Spoon the processed artichoke hearts into a bowl and add the defrosted spinach. Add the sour cream, and grated Parmesan cheese. Pour into a round or square 8x8 dish and top with pepper jack cheese.

Bake in preheated oven for 30 minutes.

TIP: To defrost spinach quickly, heat in the microwave for 5 minutes.

TIP: To remove water from spinach, squeeze it with your hands over a colander. Or, for a "less mess" way, place the spinach in a kitchen towel and wring out the water over a colander.

Serve this dish hot or warm for best flavor, though it may also be eaten at room temperature.

If you're serving this for a party, make sure to have a variety of dipping "utensils" (crackers, chips, endive leaves, bagel crisps, etc.).

If you'd like, you may sprinkle the top of the dish with diced green onions before serving.

Try this recipe, too!

Learn more about Catherine Ipcizade

Cathy Ipcizade is 30 years old and currently resides in Southern California. Prior to coming to California she grew up in Arizona.

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