artichoke-dip

Spinach and Artichoke Dip

Total Time:
40 mins
Prep Time:
15 mins
Cook Time:
25 mins
Yield:
8 servings
Dish Size:
1 Quart
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December 1, 2011
Tara’s Tidbits®

This is best when it is nice and hot, so if it cools down before it is all gone, simply microwave for 1 minute, until bubbly hot once again.

I love making hot dips in my 1-quart bakers. They're just the right size for a small get-together with friends. Of course, if you have more than a few friends over, the recipe is easily doubled in one of my 2-quart bakers. - Tara

Ingredients

  • 1 cup artichoke hearts, drained and roughly chopped
  • 1/2 cup grated Parmesan cheese
  • 1 cup sour cream, regular or reduced fat
  • 4 ounces cream cheese, regular or reduced fat
  • 1 1/2 cups fresh spinach, roughly chopped
  • 2 teaspoons minced garlic
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  1. Preheat oven to 400 degrees.
  2. Mix all ingredients until well combined and spread into a 1-quart temp-tations® baking dish. (Microwaving the cream cheese for 30-45 seconds to soften will make the mixing far easier.) You can also mix directly in the baking dish, but you will have to add the spinach in a little at a time as it will be bulkier than the dish until submerged.
  3. Bake for 20-25 minutes or until dip is bubbling and top is lightly browned. Serve with tortilla chips, root chips, toasted baguette slices, or hearty crackers.
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