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spinach & artichoke dip

(1 rating)
bkvander avatar
Recipe by
Brenda Vander Zanden
@bkvander
Manawa, WI

This is excellent with tortilla chips. It also make an excellent stuffing for mushroom caps.

(1 rating)
yield 4 cups - 12 people
prep time 20 Min
cook time 10 Min
method Slow Cooker Crock Pot

Ingredients For spinach & artichoke dip

  • 1/2 c
    butter
  • 1 c
    chopped sweet onion
  • 2-10oz pkg
    frozen chopped spinach - thawed & well drained
  • 1-14oz can
    artichoke hearts- drained
  • 1-8oz pkg
    cream cheese, room temperature
  • 1-8oz pkg
    sour cream
  • 1 c
    shredded monterey jack cheese
  • 1 c
    parmesan cheese
  • 1/4 tsp
    salt

How To Make spinach & artichoke dip

  • 1
    Preheat oven to 350 degrees
  • 2
    melt butter in sauce pan. Add sweet onions and cook until soft (about 5 min).
  • 3
    Stir in spinach, artichokes, cream cheese, sour cream, 3/4 C M-jack cheese, 3/4 C parm-cheese, and salt. Stir until blended.
  • 4
    Pour mixture into a 1/2 qt casserole dish and top with remaining 1/4 C of M-jack and Parm cheeses.
  • 5
    Bake 350 degrees for 10-15 minutes until cheese browns.
  • 6
    Cooks Tip - use a potato ricer to squeeze spinach dry.
  • 7
    This mix is also excellent to use to stuff mushroom caps.
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