Creamy Spinach and Artichoke DipIngredients:
1 (12-ounce) package frozen chopped spinach, thawed and drained 1 (14-ounce) can artichoke hearts, drained and chopped 1 (8-ounce) package cream cheese, softened 1/2 cup sour cream 1/2 cup mayonnaise 1/2 cup grated Parmesan cheese 1/4 cup chopped fresh parsley 2 cloves garlic, minced Salt and pepper to taste 1/2 cup Panko bread crumbs 2 tablespoons olive oilInstructions:
1.
Preheat oven to 350°F (175°C).
2.
In a large bowl, combine spinach, artichoke hearts, cream cheese, sour cream, mayonnaise, Parmesan cheese, parsley, garlic, salt, and pepper.
Mix well until combined.
3.
Transfer the mixture to a greased 9-inch pie plate or shallow baking dish.
4.
In a small bowl, combine Panko bread crumbs and olive oil.
Mix well.
5.
Sprinkle the bread crumb mixture over the dip.
6.
Bake for 20-25 minutes, or until heated through and golden brown on top.
7.
Serve warm with tortilla chips, crackers, or vegetables for dipping.
Tips:
For a richer flavor, use full-fat cream cheese and sour cream.
Add a pinch of red pepper flakes for a bit of heat.
If you don’t have Panko bread crumbs, you can use regular bread crumbs.
You can also add other ingredients to the dip, such as chopped bacon, onions, or mushrooms.

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