Is there anything better than a good spinach artichoke dip? Whenever I’m out for drinks or dinner and I spot it on the menu, I have to order it.
Last New Year’s, I whipped up the dip for a quiet night in. This year when we decided to stay in for the second year in a row, Ben only agreed because I promised to make the dip again.
Spinach Artichoke Dip (adapted from Real Simple)
I adapted this recipe slightly because I had a few different cheeses in the fridge to use up and I did my grocery shopping at Trader Joe’s where I couldn’t find a 10-oz box of spinach or a 12-oz can of artichokes.
- 16-ounce bag frozen chopped spinach, thawed
- 10-ounce bag artichoke hearts, thawed and chopped
- 1/2 cup whipped cream cheese
- 3/4 cup sour cream
- 1/2 cup grated cheddar
- 1/2 cup grated old english cheddar
- 1/4 cup grated parmesan
- salt and pepper, to taste
– Pre-heat oven to 400 degrees
– Squeeze spinach between towel to remove excess water. In bowl, combine spinach, artichokes, cream cheese, sour cream, cheddar cheeses. Season with salt and pepper.
– Spread mixture into an oven-safe dish. Sprinkle with parmesan. Bake until light golden brown and bubbly, about 25 minutes. Broil for 1 – 2 minutes for extra golden brown touch, if desired.
– Serve with crudites, crackers or pita chips. Homemade pita chip recipe below.
Homemade Pita Chips
- 4 – 6 pita rounds
- Extra virgin olive oil, to coat
- 1 lemon
- Salt and pepper, to taste
– Cut pitas into triangles, you’ll get about eight per pita.
– In a large bowl, combine pitas, olive oil, salt and pepper. Mix with hands.
– Spread pitas out on a baking sheet and bake for 10 minutes, flipping chips halfway through.
– Serve with lemon wedges