Day 257: Baked Spinach & Artichoke Dip
We went to a small party tonight to say goodbye to R, who is moving to the west coast. It was warm enough for a barbecue – Italian sausages in hoagie buns, nachos with guacamole, and a baked spinach and artichoke dip I brought along. (Unbaked for transport, then popped in the oven for 20 minutes when it came time to eat it.) Tortilla chips would have gone well – typically it’s served with tortillas in restaurants – but by the time the dip was baked we had eaten all but the broken ones with the guacamole. (And by “we” I mean “me”.)
Most spinach & artichoke dips have loads of mayo, sour cream and Parmesan cheese; I trimmed this down quite a bit, so it still works without weighing you down too much. If you don’t like your dip chunky, put everything in the food processor and pulse it until it’s as smooth as you like.
(The leftovers would have made a tasty omelet filling, had there been any.)
Baked Spinach & Artichoke Dip
AuthorJulie
Preheat oven to 375F.
If you like, pulse the artichoke hearts and spinach with the sour cream or yogurt in a food processor until roughly chopped. In a bowl, mash together the cream cheese, mayo, Parmesan cheese, garlic and salt and pepper until well blended. Stir in the artichoke-spinach mixture and spread in a shallow baking dish. Sprinkle with grated mozzarella or more Parmesan cheese. (The photo above is just Parmesan.)
Bake until heated through and bubbly, about 25 minutes.
Serve warm with tortilla chips or sliced soft, crusty baguette.
Ingredients
Directions
Preheat oven to 375F.
If you like, pulse the artichoke hearts and spinach with the sour cream or yogurt in a food processor until roughly chopped. In a bowl, mash together the cream cheese, mayo, Parmesan cheese, garlic and salt and pepper until well blended. Stir in the artichoke-spinach mixture and spread in a shallow baking dish. Sprinkle with grated mozzarella or more Parmesan cheese. (The photo above is just Parmesan.)
Bake until heated through and bubbly, about 25 minutes.
Serve warm with tortilla chips or sliced soft, crusty baguette.
That sounds great. Artichokes are probably my favourite food ever and yet I rarely cook with them because I can’t think of things to do with them. I’m def. going to try this recipe – I have a pot-luck dinner coming up soon and this might be my contribution!
~Polythionic
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I just did a search and found this recipe. Thank you so much for sharing. I will test drive it tomorrow night for girls Bunco night.
I did a little looking at your blog and you have lovely recipes with amazing photographs. I love finding new blogs to adore, and yours I will;)
Found this recipe in “What’s UP?” magazine. Had to go searching for you… thank you for putting so much love of good food on the Internet! I’m going to try it for a family Bar-B-Que tomorrow. Probably won’t have access to the oven… guess I’ll precook and then heat it in the microwave (darn)
hearty! bookmarked till I get some artichokes
Well I am officially in a food coma, that was a beautiful recipe!! Way to easy to make and it turned out perfect, yummmmmmy…thanks for sharing.
I have made the Upside-Down Pear Gingerbread cake from this site before (I substituted pineapple rings) and it was delicious, so when my Mom asked me to bring an appetizer to Thanksgiving dinner this year I thought I would look up something here again. I checked out the appetizers and the Baked Spinach and Artichoke dip sounded tasty and easy to make and it really was! I served it with cut up French bread and tortilla chips and I received lots of compliments from the dinner guests and requests for the recipe. And the biggest compliment was that none of it was left over! I will definitely be making this again. Thank you Julie for another delicious and easy recipe!
Hey Julie, this looks great. How many people would you say this serves? By how much should I increase in order to feed 20 skiers?
20 skiers! Wow, they’ll likely be hungry! I’d triple or quadruple it!