Creamy Spinach and Artichoke Dip

Creamy Spinach and Artichoke Dip

Ingredients

•     1 (10 ounce) package frozen chopped spinach (thawed and drained well) OR 10 ounces fresh spinach, chopped
•     1 (14 ounce) can artichoke hearts, drained and coarsely chopped
•     1 (8 ounce) package cream cheese, softened
•     2 Tablespoons sour cream
•     2 Tablespoons mayonnaise
•     1/2 cup shredded parmesan
•     1/2 teaspoon garlic salt, or more to taste
•     dash of cayenne pepper, or more to taste

Instructions

    Preheat oven to 400 degress. In a medium bowl, warm cream cheese in microwave for about a minute to soften. Add spinach, artichokes, sour cream, mayonnaise, and parmesan. Mix all together and add garlic salt and cayenne to taste. Don't worry, if using fresh spinach it will reduce down while cooking.
    Place in an oven safe dish and bake in the oven at for about 20 minutes or until the top is toasty. If you're using fresh spinach bake for 20 minutes, stir, and bake for an additional 10 minutes if needed.
    Serve with bread, chips or veggies.
    Kendee likes to thinly slice crusty bread, spritz it with olive oil and lightly sprinkle cayenne pepper on top. Place in the oven at 400 degrees for a couple of minutes until the tops are barely toasted.

The Best Spinach Artichoke Dip Ever

The Best Spinach Artichoke Dip Ever
Ingredients

•     3 Tablespoons Butter
•     4 Tablespoons Garlic, Minced
•     1 bag Spinach
•     Salt And Pepper, to taste
•     2 cans Artichoke Hearts, Rinsed And Drained
•     3 Tablespoons Butter (additional)
•     3 Tablespoons Flour
•     1-1/2 cup Whole Milk (more If Needed)
•     1 package (8 Ounce) Softened Cream Cheese
•     1/2 cup Crumbled Feta
•     1/2 cup Grated Parmesan
•     3/4 cups Grated Pepper Jack Cheese
•     1/4 teaspoon Cayenne
•     Extra Grated Pepper Jack
•     Pita Wedges, Tortilla Chips, Crackers

Preparation Instructions

Melt 3 tablespoons butter in a skillet over medium heat. Add the minced garlic and cook for a couple of minutes. Crank up the heat a bit and throw in the spinach. Stir around and cook for a couple of minutes until the spinach wilts. Remove the spinach from the skillet and put it in a small strainer. Squeeze the excess juice back into the skillet. Set the spinach aside.

Throw in the artichokes and cook over medium high heat for several minutes, until liquid is cooked off and artichokes start to get a little color. Remove the artichokes.

In the same skillet or a different pot, melt 3 additional tablespoons of butter and whisk in 3 tablespoons of flour until it makes a paste. Cook over medium-low heat for a minute or two, then pour in milk. Stir and cook until slightly thickened; splash in more milk if needed.

Add cream cheese, feta, Parmesan, pepper jack, and cayenne and stir until cheese are melted and sauce is smooth. Chop artichokes and spinach and add to the sauce. Stir to combine.

Pour into buttered baking dish. Top with extra grated pepper jack and bake at 375 for 15 minutes, or until cheese is melted and bubbly.

Hot Artichoke and Spinach Dip II

Hot Artichoke and Spinach Dip III

Ingredients Edit and Save

•     1 (8 ounce) package cream cheese, softened
•     1/4 cup mayonnaise
•     1/4 cup grated Parmesan cheese
•     1/4 cup grated Romano cheese
•     1 clove garlic, peeled and minced
•     1/2 teaspoon dried basil
•     1/4 teaspoon garlic salt
•     salt and pepper to taste
•     1 (14 ounce) can artichoke hearts, drained and chopped
•     1/2 cup frozen chopped spinach, thawed and drained
•     1/4 cup shredded mozzarella cheese

Directions

    Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
    In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
    Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.