Appetizers & Snacks
Spinach Artichoke Dip
Spinach artichoke dip has always been one of my all time favorite dishes. This recipe is simple and full of flavor with a hint of spice. Play around with the cheeses to match your preferences. You can also substitute in low fat cream cheese and sour cream for a healthier option.
Frozen spinach, thawed and squeeze drained (10 oz)
Marinated artichoke hearts, drained and finely chopped (10 oz)
Cream cheese, softened (8 oz)
Sour cream (1/2 cup)
Parmesan, fresh shredded (1/2 cup)
Mozzarella, shredded (3/4 cup)
Feta, crumbled (1/4 cup)
Garlic, diced fine (2 cloves)
White pepper (1 tsp)
Red pepper flakes (1/2 tsp)
Parsley (1/2 tsp; optional)
Preheat oven to 350. Spray baking pan or glass dish with olive oil spray.
Stir together all dairy (cream cheese, sour cream, parmesan, feta, and 1/2 cup of mozzarella; keep 1/4 cup for a later step).
Add garlic, white pepper, and red pepper flakes to the dairy mixture.
Add the spinach and artichokes and stir until combined evenly.
Cover the top with the remaining 1/4 cup of mozzarella.
Transfer the dip into your prepared baking dish. Bake for 20 minutes (or until the cheese melts and bubbles). Garnish with parsley.
Serve with pita chips, tortilla chips, or toasted baguette slices. Enjoy!