Creamy Spinach and Artichoke Dip A Delightful Appetizer

Bynews dail

Jan 27, 2025

Creamy Spinach and Artichoke DipIngredients:
1 (10-ounce) package frozen chopped spinach, thawed and drained 2 (14-ounce) cans artichoke hearts, drained and quartered 1 (8-ounce) package cream cheese, softened 1 cup shredded Monterey Jack cheese 1 cup shredded mozzarella cheese 1/2 cup sour cream 1/4 cup grated Parmesan cheese 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/8 teaspoon salt 1/8 teaspoon black pepper Tortilla chips or breadsticks, for dippingInstructions:
1.
Preheat oven to 350°F (175°C).
2.
In a large bowl, combine the spinach, artichokes, cream cheese, Monterey Jack cheese, mozzarella cheese, sour cream, Parmesan cheese, garlic powder, onion powder, salt, and black pepper.
Mix well until combined.
3.
Transfer the dip to a small baking dish (approximately 9×9 inches).
4.
Bake for 20-25 minutes, or until the dip is bubbly and heated through.
5.
Serve warm with tortilla chips or breadsticks for dipping.
Tips:
For a cheesier dip, add an extra 1/2 cup of shredded cheddar cheese.
To make a more spicy dip, add a pinch of cayenne pepper or red pepper flakes.
If you don’t have thawed spinach, use 1 (1-pound) bag of fresh spinach.
Simply wash, dry, and coarsely chop the spinach before draining.
This dip can also be made in a slow cooker.
Place all the ingredients in the slow cooker and cook on low for 2-3 hours, or until heated through.

Creamy Spinach and Artichoke Dip A Delightful Appetizer

Bynews dail

By news dail

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