Cheesy Spinach Artichoke Dip
Prep this easy cheesy dip recipe a few days before it's needed and keep refrigerated before baking. Remove it from the fridge 30 minutes before baking, or if straight from the fridge, add 10 more minutes baking time or until hot and bubbly.
Servings 34
Ingredients
- 8 ounces cream cheese at room temperature
- ½ cup sour cream
- 2 cloves garlic minced or pressed
- 1 15- ounce canned artichoke hearts in water about 1 ½ cups, drained and roughly chopped
- 8 ounces frozen chopped spinach about ¾ cup, defrosted and all the water squeezed from the spinach
- 1 cup shredded Swiss cheese
- 1 cup grated Parmesan cheese
- ¼ teaspoon kosher salt
Instructions
- Preheat the oven to 400 degrees F.
- In a large bowl, mix the cream cheese with the sour cream until smooth. Fold in the garlic, artichoke hearts, chopped spinach, Swiss cheese, Parmesan cheese, and kosher salt. Scrape into a 1 qt. baking dish and bake for 30 minutes or until bubbly and cooked through.
- Serve hot with Kettle Brand Potato Chips for maximum dipping pleasure.
Notes
Spinach Artichoke Dip in the Crock Pot or slow cooker: To make this dip in the slow cooker or Crock Pot, mix all of the ingredients according to the directions above. Spray the insert of a slow cooker with cooking spray and scrape in the cream cheese mixture. Cook on the HIGH setting for 2 hours or until melty.