a lovely living

My Go-To Spinach and Artichoke Dip

artdip4

I don’t know about you, but we have plenty of plans in the upcoming week. Fun, relaxing plans with friends and family, but plans nonetheless where hungry people will be involved! Spinach artichoke dip is nothing new, but recipes can often be hit or miss. I view it similarly to a chocolate chip cookie, there must be a million recipes out there but when you find one you love, you stick to it. A friend of mine made this particular dip over a year ago and since then I must have used the recipe close to a dozen times! It’s easy to put together, can be served with anything from bread to chips or vegetables, and is a hit with everyone that has tried it. If you don’t use it in the immediate future, you may want to bookmark it because it’s worth coming back for!

artdip

Recipe via The Girl Who Ate Everything:

Ingredients:
1 (10 ounce) package frozen chopped spinach (thawed and drained well) OR 10 ounces fresh spinach, chopped
1 (14 ounce) can artichoke hearts, drained and coarsely chopped
1 (8 ounce) package cream cheese, softened
2 Tablespoons sour cream
2 Tablespoons mayonnaise
1/2 cup shredded parmesan
1/2 teaspoon garlic salt, or more to taste
dash of cayenne pepper, or more to taste

Directions:
. Preheat oven to 400 degrees. In a medium bowl, warm cream cheese in microwave for about a minute to soften. Add spinach, artichokes, sour cream, mayonnaise, and parmesan. Mix all together and add garlic salt and cayenne to taste. Don’t worry, if using fresh spinach it will reduce down while cooking.
. Place in an oven safe dish and bake in the oven at for about 20 minutes or until the top is toasty. If you’re using fresh spinach bake for 20 minutes, stir, and bake for an additional 10 minutes if needed.
. Serve with bread, chips or veggies.

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