The appetizer to end all appetizers. Anytime I’m at a restaurant and they have spinach and artichoke dip on the menu, I will ALWAYS order it. It’s my weakness (and for good reason!). This homemade version has all of the cheesy, creamy goodness that you know and love from this classic app. Serve it up hot and bubbly out the oven with tortilla chips, sliced bread or even fresh veggies. Delish.
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Ingredients (4-6 servings):
1 Tbsp olive oil
1 small shallot, finely diced
8oz Cream cheese
1/2 C Sour cream
1 can Artichoke hearts (in water), roughly chopped
8 oz fresh baby Spinach
4 cloves fresh Garlic, minced
Juice of 1/2 a lemon
1 C grated Parmesan, separated
Salt & pepper to taste
For serving: tortilla chips, sliced baguette or fresh veggies
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Directions:
Preheat your oven to 400 deg. Heat a large skillet over medium high heat. Add cooking oil. Add shallots and minced garlic. Cook 2 min. Add chopped artichoke hearts. Cook 2 min. Add lemon juice and spinach. Stir and cook until fully wilted, about 4 min. Turn down heat to medium low. Add cream cheese and sour cream. Stir until cream cheese is fully melted and the mixture is nice and creamy. Add 1/2 C Parmesan cheese and stir until melted. Transfer mixture to oven safe dish and top with remaining 1/2 C Parmesan cheese. Bake for 15 min until the hot and bubbly. Serve immediately!
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