Spinach and Artichoke Dip Appetizer

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The Versatile Appetizer

I really enjoy making this Spinach Artichoke Dip because it is so versatile. It can be served with almost anything dippable. Serve with toasted pita bread, crackers, fresh vegetables or whatever you desire. I like serving mine with a bowl of bite sized tortilla corn chips as well as already cut and peeled baby carrots. Besides being so versatile everyone seems to like it. In fact, there are usually no leftovers.

Ingredients:

The only prepping for this recipe will be cutting up the artichokes and garlic. But if you use the pre-chopped garlic then you just have the labor of the artichokes. Do whatever is easiest for you. As for me, I chop both.

Use 1 14-ounce can of artichokes in water (well drained), 1 10-ounce package of frozen spinach. As for the spinach please be sure to let it drain completely. I often squeeze out as much water as possible. If you don’t you will have a water logged dip. What makes this dip creamy is the sour cream and mayonnaise and of course don’t forget the grated parmesan cheese.

After mixing all the ingredients together I place it in a…get this….a quiche baking dish like this one and it works perfect!

Find the printable recipe card at the bottom of this page with complete ingredients and instructions.

Serve Warm or Cold

This appetizer can be served both warm or room temperature. I personally prefer serving it warm. I have found the best way at keeping it warm is by using a portable single burner. Not only does it work perfectly but it’s so handy that I can take it anywhere. If you have ever NOT made a dish because it needed to be kept warm you may want to invest in this handy appliance. Not only is it good at keeping warm appetizers warm but it’s also perfect for keeping any dish warm.

I AM EXCITED YOU ARE VIEWING JETT’S SPINACH AND ARTICHOKE DIP AND WOULD LOVE TO SEE HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE IT! BE SURE TO USE THE HASHTAG ON SOCIAL MEDIA!

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Spinach and Artichoke Dip Appetizer

Bake and serve this creamy spinach, artichoke, and parmesan cheese dip with toasted pita bread or fresh vegetables for your next gathering.

Course Appetizer

Cuisine American

Keyword Appetizer, artichoke, spinach

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 8 people

Author jettskitchen.com

Ingredients

• 1 14 ounce Artichoke Hearts in water drained and chopped
• 1 package (10 ounce) frozen chopped spinach thawed and well drained
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 cup grated parmesan cheese
• 1 clove garlic chopped finely

Instructions

1. Preheat oven 375 degrees Fahrenheit

2. In a large bowl add artichokes, sour cream, mayonnaise and garlic. 

3. For the spinach it is very important that it is thawed and well drained. I find it best to squeeze out as much water as possible. Once drained add to artichoke mixture. Stir well to combine all ingredients. 

4. Add grated parmesan cheese and stir well. 

5. Transfer ingredients to a 8″ baking dish and bake 25 minutes or until heated through.  

6. Serve at room temperature or keep warm by using a portable single burner.

7. Enjoy!

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