This is a great appetizer to take to a party. I like getting it ready the day ahead so that all I have to do is pop this into the oven.
Tips for making Hot Spinach Dip
- I like the frozen artichoke hearts instead of the canned since canned is either too vinegary or oily with questionable oils
- It is most important to get the spinach and artichokes as dry as you can or your dip will be a bit watery (but still good!).
- Make this a complete gluten free appetizer by serving with veggie sticks and/or corn chips fried in coconut oil.
Hot Spinach Artichoke Dip
Rating: 4 forks (key)
- 1 cup (packed) thawed, chopped frozen spinach
- 1 1/2 cups thawed, chopped frozen artichoke hearts
- 6 ounces cream cheese softened
- 1/4 cup sour cream or creme friache (See Resources)
- 1/4 cup mayonnaise
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon red pepper flakes or Tabasco (omit for nightshade free and use black pepper instead)
- 1/4 teaspoon celtic sea salt (See Resources)
- 1/4 teaspoon garlic powder (See Resources)
Steam spinach and artichokes until tender, let drain and cool. Remove as much liquid as you can with paper towels. Mix all ingredients together well and put in a an oval oven safe crock. At this point you could put in fridge until the next day or right before the party if you want.
Set oven to 325 and cook the spinach artichoke dip for 15-20 or until bubbly and slightly brown on top. Serve with homemade whole grain crackers, fresh cut vegetables, or tortilla chips fried in coconut oil for a gluten free treat.
Photo courtesy of muyyumon Flickr
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