Baked Spinach and Artichoke Dip

I had a big jar of artichokes to use up and a party to host, so artichoke dip seemed to be in order. It is a favourite of mine at restaurants, but I had never actually made it. I looked at a bunch of recipes online but they were either too complicated or too boring, so I decided to wing it. Result: Yum yum yumminess. Proof: Scraped clean dish (which was huge, I still can’t believe all that dip got consumed so rapidly).

spinach-artichoke-dip

Baked Spinach & Artichoke Dip

2 to 3 cups marinated artichoke hearts
1 package frozen spinach
1/2 cup sour cream
1 cup mayonnaise
1 package (8 oz.) cream cheese
1 cup shredded parmesan cheese
1/4 cup milk or cream
pepper
dried chiles

Rinse the artichoke hearts and pat with a towel to get rid of any excess moisture. Squeeze any excess moisture out of the spinach as well.

Place all ingredients into the food processor. Pulse until blended. Be careful not to blend too much, you still want to have some decent size pieces of artichoke. If the mixture is too thick, add a bit more cream.

Spoon into an oven-proof dish and place into a 450F oven for 3o minutes. Serve hot with tortilla chips.

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2 Responses to Baked Spinach and Artichoke Dip

  1. Auntie Claire says:

    I made this recipe the other night to christen my new food processor and it was enjoyed by all.

  2. megs says:

    Glad you liked it!

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