Spinach Artichoke Dip is the perfect appetizer! It’s easy to make, popular and is always the first thing eaten. So delicious!!
Spinach Artichoke Dip is a classic appetizer or snack that is forever iconic and popular. It’s creamy, tangy and has a ridiculous amount of calories but is still considered healthy because duh, it’s made with spinach. Ha! Applebee’s, Chili’s and every other larger “American” chain restaurant has this appetizer on their menu and is most likely the most popular because everyone loves it.
The main ingredients for this recipe are fresh baby spinach, canned artichoke hearts in water, lots of garlic and two different cheeses. I melt cream cheese in for a thicker, creamy texture, melt parmesan cheese in for its salty bite and finish the recipe off with a little sour cream for some tang because that’s how I like it. I cook everything on the stove in a large skillet and them transfer to a smaller, oven safe serving dish and top with more cheese to broil. Serve the dip warm with whatever you have on hand and watch it disappear.
If you’re wanting a more runny spinach artichoke dip, feel free to add in some heavy cream to get it to the consistency you like. I like mine thicker, so I made it thicker (and with extra garlic, thankyouverymuch). But like every recipe I post, feel free to tweak as you like!
A few photos are below with the printable recipe at the bottom. Be sure to pin, share, save, print and/or bookmark! It’s a good one 🙂 Have a great day, friends.
Spinach Artichoke Dip
Spinach Artichoke Dip is the perfect appetizer! It’s easy to make, popular and always the first thing eaten. So delicious!!
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 2 cups baby spinach
- 1 can artichoke hearts in water
- 1/2 teaspoon basil
- salt & pepper
- 1 teaspoon onion powder
- 8 ounces cream cheese
- 1/2 cup sour cream
- 3/4 cup grated parmesan cheese (divided)
Heat olive oil over medium heat in a large skillet. Add in garlic and spinach. Cook, stirring until spinach has completely wilted. Remove spinach and garlic to cutting board and cool slightly.
Drain artichoke hearts and chop into small pieces. Cut cooked spinach into small pieces. Add artichokes and spinach back to the hot pan and cook to remove any excess moisture. Sprinkle in basil, salt, pepper and onion powder.
Melt in cream cheese, sour cream and 1/2 cup parmesan cheese into the veggies until fully melted and smooth. Transfer to oven safe dish and top with remaining parmesan cheese.
Broil until cheese has melted and dip is bubbly. Serve hot with chips and veggies.
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