An easy Spinach and artichoke dip that can be made ahead for any social gathering. Perfect for Game Day!
It’s March Madness and everyone in North Carolina, except the Demon Deacons are pretty happy right now. The Kentucky Wildcats are the only team other then the Deacons that I cheer for, so I’m pretty happy too. If you’re going to spend hours and hours watching basketball, you have to have appetizers that can be put together ahead of time or during half time.
This is a simple spinach artichoke dip that I think is better than most for several reasons. First it doesn’t have yucky mayonnaise in it, second the baby spinach sautéed with garlic and onion is wonderful all by itself. And last but not least, it has a little kick from some added red pepper flakes. Grab some pita chips or crackers and enjoy the best TV all year. (It tastes even better when your team wins!)
This can be made in advance and refrigerated. Remove and let it come to room temperature before baking.
PrintSpinach and Artichoke Dip
An easy Spinach and artichoke dip that can be made ahead for any social gathering. Perfect for Game Day!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6-8 1x
- Category: Appetizer
Ingredients
- 2 tablespoons olive oil
- 1 shallot , minced
- 4 cloves garlic, minced
- 10–12 cups fresh baby spinach, 6 ounces
- salt and pepper
- 1 ½ cups four cheese blend, parmesan, asiago, fontina and provolone
- 8 ounces cream cheese, room temp (light works fine)
- ½ cup sour cream
- 14 ounces artichoke hearts, not marinated, chopped (frozen will work)
- ½ teaspoon red pepper flakes
Instructions
1. Preheat oven to 350º.
2. In a large skillet, heat the olive oil over medium heat. Add shallot and saute, stirring occasionally, until translucent. Add garlic and saute for a minute. Add the spinach gradually and saute stirring occasionally, until wilted, about 3 minutes. Season with salt and pepper.
3. In a large bowl, combine 1 cup of cheese mixture with the sour cream and cream cheese Add spinach and chopped artichokes, stir to combine and season with salt and pepper. Spoon into a 1-quart casserole dish and sprinkle with remaining cheese.
4. Bake until bubbly, 25-30 minutes. If desired, place under the broiler for 1-2 minutes to brown the top.
Leave a Reply