Easy Spinach & Artichoke Dip
This recipe is inspired by my Sister in Law who is known for her amazing Spinach & Artichoke Dip. Let’s be honest - spinach dip in all forms is delicious, but I never wanted to fool with it because I can’t stand working with frozen spinach. That all changed when I saw my SIL chopping up fresh spinach for her recipe. I immediately came home and tried making a version with one of my all time favorite ingredients…CREAM CHEESE! I mean, who doesn’t love cream cheese? This recipe combines fresh spinach with artichokes and creamy, melty cheese. It’s absolutely delicious and a cinch to make. Perfect for a night in with your best gal pals or a family gathering. Enjoy!
Ingredients
4 cups chopped fresh baby spinach
1 can artichoke hearts (14 oz.), chopped
8 oz. cream cheese, softened
1 cup sour cream
1 cup grated parmesan cheese
1/2 cup grated gruyere cheese
1 cup shredded mozzarella cheese, divided
3/4 tsp. kosher salt
1/2 tsp. pepper
Nonstick cooking spray
Recipe
Preheat oven to 350 degrees. Spray an 8x8 baking dish or deep dish pie pan with nonstick cooking spray. Set aside.
In a large bowl, mix cream cheese, sour cream, salt and pepper until thoroughly mixed.
Add grated parmesan, gruyere, and 1/2 cup of grated mozzarella cheese. Stir to combine.
Add chopped spinach and artichokes to the bowl and thoroughly mix.
Spread in prepared baking dish and top with remaining mozzarella cheese.
Bake at 350 degrees for 30 minutes or until the cheese is melted and the top is slightly browned and bubbly.
Remove from the oven and allow to cool for 10 minutes (if you can stand it) to set up.
Serve with tortilla chips and your favorite cocktail.
“Spinach & Artichoke Dip rules.”
