I’m sharing one of my favorite recipes today! I love spinach artichoke dip! Like I may be be lactose intolerant, but it’s worth tempting fate for this dip because it’s that good : ) I searched high and low for this recipe because it’s one of the few Spinach Artichoke Dips, that I could find, that didn’t include mayonnaise. (The whole consistency and idea of mayonnaise really grosses me out.) So I highly suggest you try it out ASAP! It would make a great appetizer for Thanksgiving. : )
SPINACH ARTICHOKE DIP
1.5 Cups of Frozen Spinach, thawed and chopped
1.5 Cups Artichoke Hearts, chopped
6 Oz. Cream Cheese
1/4 Cup Sour Cream
4 TBSP Parmesan Cheese
1 tsp Red Pepper Flakes (Not necessary, it gives the dip a little zing… I prefer not to use it)
Salt and Pepper to Taste
Preheat your oven to 375º.
In a large bowl, combine the spinach, artichoke hearts, cream cheese, sour cream, parmesan cheese, red pepper flakes (if you’re using them) and the salt and pepper to taste.
If you didn’t mix the ingredients in a bowl that can go in the oven, then transfer the mixture to dish that can go in the oven.
I like to sprinkle a little extra parmesan cheese on the top of the dip and then bake until warm all the way through.
You’re ready to serve the dip with bread, pita chips, or nacho chips.