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Home » Recipes » Appetizer Recipes » Spinach and Artichoke Dip

Spinach and Artichoke Dip

Mar 25, 2015 · Leave a Comment

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Spinach and Artichoke Dip in a bowl.
Spinach and Artichoke Dip being scooped out of a bowl.
Spinach and Artichoke Dip being scooped.

An easy Spinach and artichoke dip that can be made ahead for any social gathering.  Perfect for Game Day or your next party.

Spinach and Artichoke Dip

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.  

 

Spinach and artichoke dip being spooned out of a serving dish

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!)

 

Spinach and artichoke dip being spooned out of a serving dish with chips

This can be made in advance and refrigerated.  Remove and let it come to room temperature before baking.

The Yellow Table

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Spinach and Artichoke Dip

Spinach and artichoke dipping a serving dish

An easy Spinach and artichoke dip that can be made ahead for any social gathering.  Perfect for Game Day!

  • Author: Barbara Curry
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6-8 1x
  • Category: Appetizer
Scale

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.

 

Appetizer Recipes, Recipes spinach

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Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen. Read More…

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