Spinach Artichoke Dip Recipe
Our Spinach Artichoke Dip Recipe will work warm or cold - see our ideas for both:
We like the multi-flavored, colorful chips, “Terra” and others, especially with creative vegetable dips.
Dips are often best made ahead and refrigerated overnight. Mix very well, cover with film pressed right down onto the surface of the dip, and keep cold. This one can be served warm also.
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Portions/Servings This recipe will feed 24 people.
Read about Party Food Quantities to plan for more or less.
1 cup (8 oz) mayonnaise
2 cups sour (16 oz) cream
1 cup (8 oz) cream cheese
1 teaspoon lemon juice
1 teaspoon garlic powder
1 teaspoon pepper
1 pack of ranch salad dressing mix
1 small jar artichokes - chopped
10 ounces of frozen spinach
1/2 cup (4 oz) shredded cheddar
1/2 cup (4 oz) shredded Swiss
1/2 cup (4 oz) shredded Mozzarella
1/4 cup (2 oz) Parmesan
2/3 fresh artichokes
Thaw and drain the spinach. Squeeze out all the water and put into a mixing bowl.
Chop the artichokes (not in a food processor.) Do this by hand.
Combine the rest of the ingredients with the artichokes, mixing very well. Transfer the dip to a smaller bowl (which can be your serving bowl,) cover tightly with film, and refrigerate.
Before serving, stir the dip in the bowl, and garnish with a few shakes of paprika, chopped scallion, chopped tomato, etc - something with lots of color.
OR, you can combine all the ingredients in a heat proof serving bowl, except the parmesan. Bake for 15 minutes at 350° , sprinkle on the parmesan and bake for 5-10 minutes more. Serve hot.
Optional:While this is baking or chilling, steam the whole artichokes after clipping the sharp points off each tip with shears. We stand them up in a covered pot with 1/2” of boiling water in the bottom for 10 minutes or so, depending on their size. Allow them to cool, and use as a garnish or a nice veggie near your wonderful dip!
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