Recipe: Warm spinach artichoke dip
One of the best spinach artichoke dips I’ve ever had was at Houston’s Restaurant. Then one day, I came across this recipe on my favorite recipe website, and I had to try it. I hadn’t been to Houston’s in so long that I can’t really compare the two, but this dip was delicious nonetheless. Even better, it’s simple to make. Definitely file this away in your box–it’ll make for something good and easy to serve at a gathering or bring to a potluck.
Recipe: Warm Spinach Artichoke Dip
Summary: Original recipe from All Recipes
- 6 oz. frozen chopped spinach, thawed, drained, and squeezed dry
- 6 oz. canned artichoke hearts, drained and chopped
- 3 cloves garlic, minced, or 1 tsp. garlic powder
- 1/2 c. mayonnaise
- 8 oz. cream cheese, softened
- 1 c. grated parmesan cheese
- 1 stalk green onion, thinly sliced
- Preheat oven to 375 degrees. Lightly grease a medium to small baking dish. (I used a round 8-inch dish.)
- In a medium bowl, mix together cream cheese and mayonnaise until smooth. Add artichoke hearts, spinach, and parmesan cheese. Mix until smooth. Season with garlic or garlic powder and green onion. Spread evenly in baking dish.
- Bake covered for 20 minutes. Then remove cover and bake uncovered for another 5 minutes or until surface is lightly browned. Serve warm with tortilla chips or crackers.
The original recipe online called for garlic cloves but as I didn’t have any in the fridge at the time, I substituted it with garlic powder which turned out okay. To also make up for the lack of fresh garlic, I added the green onion to the recipe. Original recipe also called for 2 tbsp. lemon juice, but as my fridge was pretty empty, I forewent those as well.
Try serving it the way Houston’s does and accompany it with regular tomato salsa and sour cream on the side.
Cooking time (duration): 30
Diet type: Vegetarian
Meal type: snack
Culinary tradition: USA (General)
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If the Blind can Cook it, so can you.