1/31/2025
Spinach and Artichoke Dip
This classic combo of Spinach and Artichoke goes together in so many dishes but nothing has landed on more restaurant menus than Spinach and Artichoke Dip.
This dip can served cold or baked with cheese until hot and gooey! When I make this dip for parties, I want everyone to eat it but I also want to have ALL the leftovers :)
- 4 oz cream cheese, softened
- 16 oz sour cream
- 1 cup mayo
- 3 tbsp Garden Veggie Mix
- 1 can quartered artichoke hearts, drained and chopped
- 10 oz chopped frozen spinach
- 1/2 cup grated parmesan cheese
- 2 cups shredded cheese (cheddar, gouda)
- 1 teaspoon salt
Cook the spinach according to package directions. Let sit in a strainer for a few minutes, then squeeze as much water out of the spinach as possible. Set aside until ready to use.
In a medium bowl, combine cream cheese, sour cream, mayo and Garden Veggie mix - beat with a hand mixer or whisk until cream cheese is smooth and fully incorporated. Stir in artichoke hearts, spinach, parmesan cheese and shredded cheese. Let sit in the fridge for at least an hour (overnight is best!) before serving.
If baking, spread dip into an 8x8 baking dish or 9" pie dish. Increase shredded cheese to 3 cups and sprinkle the 3rd cup on top of the dish. Bake at 350F for 10-15 minutes or until the dip is bubbly along the sides and cheese is golden brown.
Serve both versions with garden veggies, crackers, baguettes or pretzel chips!
try buying a round loaf of bread, hollowing out the center and serving this dip inside the bread! Of course you'll want to use the bread from the center for dipping.
