Spinach artichoke dip can be really good if it is made well. I haven't found a better recipe than this one. I love how creamy and garlicky this dip is. There is just a hint of spiciness from the cheese that adds a nice element. This is a savory dip that I love to make for parties. You can even make this dip a few hours ahead of time (without baking it) and refrigerate. Also using really spicy pepper jack cheese can easily overpower the garlic flavor, and also ruin it. (I've done this before.) Serves 10-16 people, depending on how much people eat.
Ingredients:
1 package frozen chopped spinach, thawed and drained. To drain the spinach, take a small amount and squeeze out the liquid.
8 ounces ( 1 Cup) artichoke hearts, drained and chopped
8 ounces or one regular sized block of pepper jack cheese, such as Kraft's brand.
4 ounces Parmesan cheese, grated
1 Cup mayonnaise. Light is fine but never fat-free.
1 Cup sour cream
2 cloves garlic, minced
salt and pepper, to taste
- Preheat oven to 400 degrees Fahrenheit. Combine all the ingredients in a medium sized bowl, and stir well. Place mixture in a shallow glass casserole dish. (Ceramic works too.)
- Bake in the oven for 15-20 minutes (increase time 20-25 minutes if from refrigerator), or until it is bubbling and the top turns golden brown. Remove from oven and let cool for few minutes. Serve with crackers, crusty bread, and anything else you like.
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