Spinach Artichoke Dip – The Fundamental
It’s hard to wrong with the fundamentals. This solid recipe is sure to leave your guests happy and full.
Ingredients
2 Cups Parmesan Cheese (Shredded)
10 Ounces of Frozen, Chopped Spinach (Thawed)
14 Ounce Can of Artichoke Hearts (Drained & Chopped)
2/3 Cup Sour Cream
1 Cup Cream Cheese
1/3 Cup Mayonnaise
2 Teaspoons Garlic (Minced)
Seasoned Breadcrumbs
Let’s Get Cooking
Step 1: Preheat your oven to 375°
Step 2: Mix the Parmesan, spinach and artichoke hearts
Step 3: Mix in the remaining ingredients
Step 4: Fill a casserole dish and sprinkle breadcrumbs and extra cheese on top
Step 5: Bake the dish for 20 to 30 minutes
Spinach Artichoke Dip – Tangy and Tasty
Want your spinach artichoke dip to have a little kick? Try this recipe!
Ingredients
2 Cups Parmesan Cheese (Shredded)
10 Ounces of Frozen, Chopped Spinach (Thawed)
14 Ounce Can of Artichoke Hearts (Drained & Chopped)
2/3 Cup Sour Cream
1 Cup Cream Cheese
1/3 Cup Mayonnaise
2 Teaspoons Garlic (Minced)
1 Teaspoon Red Paper Flakes
1/2 Teaspoon Cayenne Pepper
Juice of 1/2 Lemon
4 Ounce Can of Diced Green Chiles
Seasoned Breadcrumbs
Let’s Get Cooking
Step 1: Preheat your oven to 375°
Step 2: Mix the parmesan, spinach and artichoke hearts
Step 3: Mix in the remaining ingredients
Step 4: Fill a casserole dish and sprinkle breadcrumbs and extra cheese on top
Step 5: Bake the dish for 20 to 30 minutes
Spinach Artichoke Dip – Creamier and Cheesier!
Ingredients
1 Cup Parmesan Cheese (Shredded)
1 Cup Italian Blend Cheese (Shredded)
10 Ounces of Frozen, Chopped Spinach (Thawed)
14 Ounce Can of Artichoke Hearts (Drained & Blended)
1 Cup Sour Cream
1 Cup Cream Cheese
2 Teaspoons Garlic (Minced)
Seasoned Breadcrumbs
Let’s Get Cooking
Step 1: Preheat your oven to 375°
Step 2: Blend the artichoke hearts with the sour cream
Step 3: Mix the parmesan, the Italian Blend, spinach and blended artichoke hearts
Step 4: Mix in the remaining ingredients
Step 5: Fill a casserole dish and sprinkle breadcrumbs and extra cheese on top
Step 6: Bake the dish for 20 to 30 minutes
Thanks to Juli and everyone at Food.com for the great recipe!
