Spinach and Artichoke Dip
Who can deny a Spinach and Artichoke Dip appetizer with yummy blends with cheeses?
This hot, flavourful dip served with toasted bread or tortilla chips is a hit!
Spinach and Artichoke Dip
One of my favourite appetizers of all time is a classic dip recipe, like this Rosemary White Bean Hummus. YUM! I also love this Creamy Bacon Cheddar Dip, the flavours are incredible.
Yet another fan-favourite is Spinach Dip served with sourdough bread for dipping. It’s always a favourite among guests too so it really is a win-win choice for enjoying and serving.
uWhile browsing the manual for the Breville All-In-One, I landed on the recipes section. My eyes immediately landed on the Spinach and Artichoke Dip recipe, served hot. It was one I had to try!
I only needed to shop for a few ingredients, as most I had on hand already.
For instance, I’m not one to have Artichoke Hearts in my pantry at all times.
For trial before a big reveal on a night entertaining guests, I tried this recipe first for the family. The scents while cooling literally made them salivate.
When done, seriously, that dip was half-gone within a very short time span.
I served Spinach and Artichoke Dip with torilla chips, choosing a both plain and multigrain chips.
We had it for lunch with fruit one day and then had leftover the next for a mid-afternoon snack on the deck.
The recipe passed my ‘family inspection’ making it serve-worthy for the next pot-luck and of course, a spot in the Recipe Box at My Organized Chaos.
Here’s the recipe, best served any season of the year!
Also try our Rotel Dip Recipe.
Spinach and Artichoke Dip
Ingredients
- 3 oz Parmesan Cheese (shredded)
- 2 oz Mozarella Cheese (shredded)
- 1 medium Onion (chopped)
- 4 Garlic Cloves (minced)
- 1 tsp Olive Oil
- 1 lb Spinach (chopped)
- 16 oz Cream Cheese
- 8 oz Sour Cream
- 6 oz jar of Artichoke Hearts (chopped)
- 1 tbsp Worcestershire sauce
- 1 tsp Tabasco
- Salt
- Pepper
- Tortilla Chips
Instructions
- Preheat oven to 400°F {200°C}
- Heat a medium sauce pan on medium high heat. Add olive oil and onions and sweat for 2 minutes or until onions turn translucent
- Add garlic and sweat until fragrant
- Add spinach one handful at a time until it cooks down about 30 seconds between handfuls
- Add cream cheese and sour cream and heat until cream cheese is melted and ingredients are combined
- Remove from heat
- Stir 1/2 of the parmesan cheese, artichoke hearts, worcestershire and tabasco into the mixture. Add salt and pepper to taste
- Put mixture into an oven safe casserole dish. Top with the remaining parmesan and mozzarella cheese
- Bake for 20-25 minutes or until cheese is melted an bubbling on top
Nutrition
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Disclosure: I received a product sample from Breville to facilitate this post. The opinions on this blog are my own.
Definitely will try with the upcoming holiday season!!
Think I’ll try this this weekend, it sounds yummy.
i could eat that whole bowl right now looks so good
This looks so yummy….going to try it out this weekend!
I’ve made similar dips before with mixed results. Do you think it would make a difference if fresh artichoke hearts were used instead of jarred or canned?