This spinach artichoke dip is easy to make and super tasty! The best hot dip ever!
Drainand chop the artichoke hearts. Thaw and drain/squeeze out excess water fromspinach. (10 oz spinach, 1 can artichoke hearts)
In a medium bowl combine the cream cheese, sour cream, mayonnaise, garlic powder, salt,pepper, and red pepper flakes. If the cream cheese is still cold it will be hard to mix everything together. However, you can use a hand mixer or stand mixer to combine everything if need be! (8 oz cream cheese, ½ cup sour cream, ½ cup mayo, 2 tbs garlic powder, ½ tsp salt, ½ tsp pepper, ½ tsp red pepper flakes)
Add in the spinach, chopped artichoke hearts, mozzarella, and parmesan- stirring until well combined. (1 ½ cups shredded mozzarella, 1 ½ cups shredded parmesan)
Pour everything into an oven safe glass baking dish, ceramic dish, or cast iron pan.
Enjoy!I recommend using my easy no knead bread to dip into this! Or you can even make it and use it as a bread bowl to serve this dip out of!
If your artichokes have stems, using a sharp knife, cut the stem off and make sure the artichoke will sit level.
Then scoop the dip into the foil bowl and voila! You have a super cool center piece!
Once done with using the artichokes as bowls keep them and cook them! I really likeThe Bald Gourmet’s
instructions on how to prepare them!
*To cook this in a crockpot follow the instructions but place the dip in a crock pot and heat up on high until warm- usually takes about 2 hours.
*To use fresh spinach you will want to cook down 1lb of fresh spinach and then squeeze out the excess water.