I love spinach dip as an appetizer. I have tried it so many times as various restaurants and parties and I like it, but I always felt like it was missing something or that I needed another ingredient to make it what I really wanted. So, a few years ago I got to experimenting in the kitchen and this is what I came up with. I feel like it has all the flavor combinations I love and the cream cheese just takes it over the top.
I entertain at my house a lot and I don’t like to have to spend all my time in the kitchen when my guests are here. I try to come up with things that can be made up ahead of time and then just put in the oven when my friends arrive. This is another one of those dishes that you can make up the day before or morning of your get together and then cook right when you need it.
If you have leftovers or want to use about half the recipe, this makes a great stuffing for chicken breasts or steaks. You can also add cooked pasta to it and then put in a serving dish and bake.
** This recipe is gluten free and vegetarian.
Vance’s Spinach Artichoke Dip
- 1 – 8 oz block cream cheese, softened
- ½ cup mayo
- ½ cup sour cream
- 1 – 14 oz. can artichoke hearts, drained well and chopped
- 1 – 10 oz package frozen chopped spinach, thawed and drained completely
- 3 green onions chopped thin
- ½ cup fresh grated Parmesan cheese
- 1 cup shredded mozzarella
- few dashes of hot sauce, optional
- Salt and pepper
Make sure that you drain your spinach completely. I put my colander in the sink and then place the spinach in there to drain and then use my hands to fully squeeze out all of the liquid from it.
Mix all ingredients together until well combined and transfer to a baking dish. Bake in a 350° oven for about 25-30 minutes, or until top is golden brown and bubbling. Serve hot with tortilla chips, baked pita or bagel chips or crispy toasted bread.