Spinach Artichoke Dip

spinach artichoke dip

Spinach artichoke dip is my favorite appetizer dip. We first started having it in restaurants, but there were so many versions that were just downright bad. I remember ordering a spinach artichoke dip at a restaurant that was so greasy and disgusting, I had to send it back, and I hate sending things back to the kitchen. So, I was inspired to make my own version that’s not so greasy and more flavorful. I saw the idea of making this version of the dip with sour cream on Semi Homemade with Sandra Lee. Then I added more flavors first by adding a packet of Italian seasoning mix. Latter, to reduce the sodium, I ended up adding the herbs I wanted separately. I serve it with my favorite crackers, whole wheat Ritz.

recipe photo

Yield: Serves 4

Spinach Artichoke Dip

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Ingredients:

1 lb frozen chopped spinach, defrosted
9 oz box frozen artichoke hearts, defrosted
2 cups Italian blend shredded cheese
16 oz  sour cream
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
1 teaspoon Italian dried herbs

Directions:

Preheat oven to 350 degrees. Combine all ingredients in a large mixing bowl and mix well.

Pour mixture into an 8 x 8 baking dish and bake for 30 - 40 minutes or until lightly browned and bubbly. Serve with your favorite dip or cracker.

All text and images © / Eclectic Recipes
*Nutritional Information is not guaranteed for 100% accuracy.

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