This spinach and artichoke dip is one of my most-requested recipes. I’ve been making it for years, and it’s so much better than anything you order in a restaurant. Plus, it’s easy to make too.
Spinach and Artichoke Dip
1 14-oz. can artichokes, drained and chopped
1/2 of a 10-oz. package frozen spinach, thawed and drained (re-freeze the remainder to use the next time)
2 cloves garlic, minced
1/2 C. sour cream
1/4 C. mayonnaise
1/4 C. cream cheese, softened
1/4 C. Romano cheese, grated
1/4 C. Parmesan cheese, grated
Combine all ingredients except for the Parmesan cheese and mix well. Preheat oven to 375 degrees. Spread the dip in a baking dish and top with Parmesan cheese. Bake until completely heated through and the cheese begins to bubble and brown.
Serve with crackers, cocktail rye, tortilla chips or even veggies. Looks great in a homemade bread bowl.
[…] rare that I have any of my Spinach Artichoke Dip left over, but when I do I have some yummy recipes to help use it up. One is to make these […]