My Own Spinach Dip
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“I combined elements from several other recipes...I found others to be too thick, too thin, not enough cheese, you get the idea. The marinated artichokes are the key! I hope you like it!”
My Own Spinach Dip
0 recipe photos
READY IN:50mins |
SERVES:8-10 |
UNITS:US |
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Ingredients Nutrition
- 1 (8 ounce) box frozen spinach, drained
- 2 (8 ounce) jars marinated artichoke hearts, chopped into pieces
- 2 (8 ounce) boxes cream cheese, at room temperature
- 1 (16 ounce) bagshredded mozzarella cheese (whichever you prefer) or 1 (16 ounce) bag monterey jack pepper cheese (whichever you prefer)
- 3⁄4 cup mayonnaise
- 3⁄4 cup sour cream
- 3⁄4 cup parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1⁄2 teaspoon cayenne powder
- 1⁄2 teaspoon black pepper
- salt
Directions
- Thaw spinach in the microwave. I find it's best to NOT heat it all the way through or I burn myself while trying to drain the excess water, so I heat it for about 3 to 3 1/2 minutes (depending on your microwave) and let it sit for a few minutes on the counter and let the heat that has accumulated in the box do the rest of the work for me. Drain the excess water ( I just use paper towels stacked on top of one another) and put the spinach in a large bowl.
- Remove the artichoke hearts from the jars (usually they already come quartered) and chop into pieces. Not too small, bite size is where you want to be.
- Put the artichoke hearts, cream cheese, a HANDFUL of the shredded cheese, and the rest of the ingredients in the bowl and mix thoroughly.
- Scrape the mixture into a baking dish and cover with the remaining shredded cheese.
- Bake at 425 until the top is brown and bubbly, about 20-25 minutes. I like to serve this with french bread rounds I have baked ahead of time but it is delicious with pretty much anything :).
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My Own Spinach Dip