One of my favorite appetizers to get at a restaurant is “SpinArt” Dip.
My sister in law made a version of this recipe a whole lot of years ago and brought it to a family get together.
I have made it many times, and slowly changed some of the ingredients.
Yesterday, I made it for a get together my friend, Gerry, was having at her house.
I took pictures of the “before” but she baked it and served it to her guests,
I needed to wait to get her picture of the finished dip!
Serve with tortilla chips, crackers or baguette.
So many Dip Recipes!!
Yield: 1
Spinach and Artichoke Dip
Creamy rich Spinach and Artichoke dip is served warm with your favorite Baguette or cracker.
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Ingredients
- 1 – 14 ounce can artichoke hearts, drained
- 1 – 12 ounce package frozen spinach (thawed and drained, patted dry)
- 3/4 teaspoon minced garlic
- 2/3 cup Parmesan, Romano & asiago cheese blend
- 1 1/4 cup shredded mozzarella cheese
- 1/3 cup half and half
- 1/2 cup of sour cream (I use the one with chives)
Instructions
Preheat oven to 350 degrees.
Blend your artichokes, garlic and Parmesan cheese blend with a hand blender or food processor.
In another bowl, stir together your half and half with the sour cream. Fold in the artichoke mixture, then the spinach.
Pour into shallow dish sprayed with non-stick cooking spray.
I used a large deep dish pie plate, it fit perfectly.
Pour into dish, bake for 20-25 minutes, or until bubbly.
Nutrition Information:
Yield:
1Serving Size:
1Amount Per Serving: Calories: 1476Total Fat: 90gSaturated Fat: 50gTrans Fat: 3gUnsaturated Fat: 28gCholesterol: 272mgSodium: 4328mgCarbohydrates: 91gFiber: 35gSugar: 16gProtein: 94g
Nutrition isn't always accurate.
If you make this recipe, I’d love to know! Snap a picture, share the photo on social media with the hashtag #AnAffairFromTheHeart – I’d love to see what you made! – Michaela
Drea L. says
I love that this is a hot dip and that you use a Parmesan, Romano & Asiago cheese blend. Sounds super flavorful.
Natania Kim says
Can this be made ahead of time? Any different instructions for a crock pot?
Michaela Kenkel says
I haven’t made it in a crock pot myself, but I would think it would be totally fine. It bakes for 30 minutes, I would say it would be ready in the crock pot on low in a couple of hours. As far as making it ahead, you can put it all in the dish and refrigerate it? Take it out a little while before you bake it to take the chill off of it, or it may need extra baking time.