The leftovers keep well in the fridge for several days, and can be quickly reheated in the microwave. I love dips! I enjoy sour cream dip, cream cheese dip, and Greek yogurt dip. But when I want something extra creamy and cheesy, I make this spinach artichoke dip. The combination of vegetables, garlic, sour cream, and parmesan is delightful. It’s an easy recipe, too. Once you defrost the spinach and chop the artichokes, all you have to do is mix everything in a bowl, transfer the mixture to a baking dish, and bake.
Recipe Card
Canned artichoke hearts: I use those that are canned in water. Spinach: I use frozen chopped spinach. Creamy ingredients: Sour cream and mayonnaise. Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Red pepper flakes: A nontraditional addition for sure, but I love the extra kick. Grated Parmesan: Make sure you use finely grated parmesan, not coarsely shredded. Shredded cheddar: For the most robust flavor, I like to use sharp cheddar, or better yet - extra sharp cheddar.
Drain the artichokes and squeeze them in a clean kitchen towel to remove the water. Coarsely chop. Defrost the spinach in the microwave, place it in a colander, and press on it with a spoon to remove the water. In a large bowl, mix together all the ingredients. Transfer the mixture to a greased 9-inch pie plate and bake until golden, about 20 minutes at 350°F. Sometimes, instead of a pie plate, I divide the mixture between two smaller baking dishes. Serve immediately.
Cut-up veggies (I like mini bell peppers, cucumber slices, and celery sticks). Almond flour crackers. Pork rinds (homemade are best, but plain store-bought are an option too). Keto bagels. I like to tear out chunks of them and use them to scoop up the dip.
