Cheesy, creamy, spinach artichoke dip is perfect for your next party or tailgating event. Make it ahead and freeze it for an easy appetizer.
So this football season, we have decided with a few friends to get together once a month for Jets games. We rotate houses to make it easy. When we originally suggested it, one of the rather ambitious husbands suggested we do it every weekend, but monthly has already proven hard enough. My turn will come in later November, so I’m already trying out recipes. (But late November, our Jets will probably be out of the running for the playoffs, so the food may actually be the highlight.)
When it’s my turn, I’m leaning toward Asian food (think chicken satay, banh mi and the like), but classics like this spinach artichoke dip are sooo tempting. It’s rich and creamy and plenty cheesy. Plus, it’s loaded with fresh spinach (you can substitute frozen, don’t worry.) So that makes it healthy, right? I wish. One plus is that you can mix the ingredients together and throw it in the freezer. I made a batch, cooked a bit to try and then divided the rest into two freezer bags which I popped in the freezer for easy entertaining. So whether you love or hate my Jets, this is an easy recipe that will be a hit at your next gathering. I like to serve it with tortilla chips, but bread or crackers would also work.
- 1 Tbsp. Extra-virgin olive oil
- 4 cloves garlic, minced
- 2 large bunches of spinach, washed and drained (or one 10-oz. package frozen, well drained)
- 8 oz. cream cheese, at room temperature
- 2 cups shredded mozzarella
- 1 cup sour cream
- 1 cup shredded Parmesan cheese
- 1 14-oz. bag frozen artichoke hearts, thawed and drained
- Heat the oil in a large saute pan over medium heat. Add the garlic and saute until softened, about 1 minute. Add the spinach, season well with salt, and cook until wilted, 2-3 minutes.
- Transfer spinach to paper towels to drain.
- Chop artichokes into small pieces.
- Once spinach is cooled and well drained, chop it into small pieces.
- Combine the spinach and artichokes in a large bowl with the cream cheese, mozzarella, sour cream, and Parmesan. Stir well to combine. Season with more salt if needed.
- At this point you can transfer to freezer bags and freeze for later use.
- Preheat oven to 375F.
- Spread dip into a baking dish. Sprinkle with a little extra Parmesan if desired.
- Bake 20-30 minutes or until bubbly.
- Serve with tortilla chips, crackers or bread,
If there’s any left bring it for thanksgiving !!! I like it with those little party rye or. P umpernickle. Breads cut in triangles!
It’s a real comforting snack to enjoy any time.
I’ll bring some for sure!