I love, love, love dips for bread!
This spinach artichoke dip was so, so good. I like to make sure every inch of bread is covered with dip. I will admit it, I am a double dipper. I can't help it, what's the point in having dip if I can't dip every piece of the bread into it right??
I kind of felt bad that I made the full recipe for just me and Dave, but then I got to enjoy it again for a couple of days. I didn't feel bad for too long.
The hubby isn't a huge fan of artichokes, so he liked that this recipe called to have the artichoke finely chopped. Me on the other hand, I love artichoke hearts , any way shape or form. Ooo, I really like it on veggie style pizza too. My mouth is watering now for this dip and veggie style pizza with artichoke hearts.
I think you all should try this dip some time this holiday season. It would be a great appetizer for a holiday feast.
Spinach Artichoke Dip
1 (14-ounce) can artichoke hearts, drained and finely chopped
1 (10-ounce) package frozen chopped spinach, thawed and drained
1½ cups (6 ounces) finely shredded or grated Parmesan cheese, divided
1½ cups (6 ounces) shredded Monterey Jack cheese, divided
4 ounces cream cheese, softened
2/3 cup sour cream
1/3 cup mayonnaise
2 garlic cloves, finely minced
Paprika, to taste (optional)
1. Preheat the oven to 350 degrees F. Press the excess moisture from the spinach.
2. Combine the artichokes, spinach, 1¼ cups of Parmesan cheese, 1¼ cups of Monterey Jack cheese, cream cheese, sour cream, mayonnaise, and garlic in a bowl and mix well.
3. Spoon the artichoke mixture into a 1½-quart baking dish. Sprinkle the remaining Monterey Jack and Parmesan cheeses on top, and then sprinkle with paprika, if desired. Bake for 30 minutes. Serve warm with tortilla or pita chips, crackers or vegetables.
Recipe From: Brown Eyed Baker