June 6, 2020

Spinach Artichoke Dip

This amazingly delicious Spinach Artichoke Dip recipe is a popular restaurant appetizer you can make at home. With its aroma and great flavor, your dip will surely be a party hit. It is so easy to make and will keep your guest and family wanting more. Made with spinach, artichoke hearts, three types of cheese, and a few additional ingredients it will surely make your taste buds do the happy dance.

Let’s Make Spinach Artichoke Dip

In a large skillet, cook the onion until it’s tender. Reduce to medium heat and add spinach until heated through. Reduce to low heat and stir in cream cheese and sour cream. Now cook until cream cheese is melted. Add the artichoke hearts, parmesan cheese, salt, pepper, and red pepper flakes and cook for an additional 1 to 2 mins.

Once cooked remove from the heat and put into a serving dish that is microwave safe and sprinkle cheddar cheese over the top. Cover and microwave on high until the cheese is melted. Remember to serve warm with pita or tortilla chips. It can also be served with bread.

Spinach Artichoke Dip

1 small onion (finely chopped)
2 10 oz packages of frozen chopped spinach (thawed and squeezed dry)
1 package of cream cheese
1 cup sour cream
1 14 oz can of water packed artichoke hearts (drained and chopped)
¾ cup grated parmesan cheese
¼ tsp salt
⅛ tsp pepper
⅛ tsp crushed red pepper flakes
¼ cup shredded cheddar cheese

Cook onion in large skillet until tender.
Once tender reduce to medium heat and add spinach until heated through.
Reduce to low heat and stir in cream cheese and sour cream. Cook until cream cheese is melted.
Add artichoke hearts, parmesan cheese, salt, pepper and red pepper flakes and cook for an additional 1 to 2 mins.
Once cooked remove from the heat and put into a serving dish that is microwave safe and sprinkle cheddar cheese over the top. Cover and microwave on high until cheese is melted.
Service warm with pita or tortilla chips. Can also be service with bread.

Did You Know

The Artichoke is a variety of a species of Thistle plant. The edible portion of the plant consists of the flower buds before the flowers come into bloom. The budding artichoke flower-head is a cluster of many budding small flowers, together with many bracts, on an edible base. Once the buds bloom, the structure changes to a coarse, barely edible form. Another variety of the same species is the cardoon, a perennial plant native to the Mediterranean region.