Spinach Artichoke Dip


2 packages of frozen spinach, thawed and drained as much as possible
2 jars of marinated artichoke hearts, roughly chopped
2 blocks of cream cheese (I think that reduced fat is fine)
1 clove of garlic, finely chopped or minced
1/2 an onion, finely diced
salt and pepper to taste
Tortilla chips, french bread slices, or crackers for serving


Heat olive oil or butter (as much or little as you'd like) in the bottom of a heavy saucepan. Add onion and sautee until transparent. Add garlic and cook for a little bit longer, about 1 minute. Add spinach and artichoke hearts and stir to combine. Add cream cheese and sour cream and cook until hot, about 5-10 minutes. Be sure and stir this frequently so that you don't have some of this goo attaching to the bottom of your pan! When the spinach mixture and the cheese-cream mixture have thoroughly combined and are hot, add the cheese and stir to combine. At this point it should look gooey and delicious! Add plenty of salt and pepper to taste. Transfer to a serving bowl and dig in!




This Spinach Artichoke Dip definitely falls under the "more is more" heading. If a little cream cheese is good, more is better. Same for sour cream, cheese, spinach, all of it. More is more here. It's delicious! I don't like mayonnaise so I don't put in any mayo but I'm sure you could if you were so inclined. It's made on the stovetop and that way you can just spoon it into a bowl and eat it at well.


12.0 appetizer servings


Tuesday, December 1, 2009 - 1:36am


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