Spinach and Artichoke Spread
Delicious, creamy dip for veggies or pita. Perfect for a party, but hearty enough for a meal on its own.
Ingredients
- 1 tbsp cold pressed extra virgin olive oil
- 6 cups fresh spinach or 10 ounces frozen chopped spinach
- 14 ounces artichoke hearts drained and chopped
- 2 cups shredded parmesan cheese
- 2/3 cup sour cream
- 1 cup cream cheese softened at room temperature
- 1/3 cup mayonnaise
- 2 cloves garlic minced, or 1 teaspoon garlic powder
Instructions
- Preheat the oven to 375℉
- Warm olive oil in pan until it shimmers. Add the fresh spinach and sauté until wilted, about 3-4 minutes. Drain in a colander over the sink. Alternatively if you are using frozen spinach then thaw in advance and then squeeze out any extra water. Add to a large mixing bowl
- Roughly chop the artichoke hearts and add them to the mixing bowl.
- Add the parmesan, sour cream, cream cheese, mayonnaise, and garlic to the bowl and mix everything together.
- Spread the mixture in a 9x9 inch or other similar baking dish and back for 20-30 minutes until bubbly and browned on top.
- Serve with pita bread and vegetables
