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.
Yield: Serves 4
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
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.
