Appetizers are my favorite thing in the world to order at a restaurant. So delicious and usually bad for you. Seriously, everything’s fried or covered in cheese or both. How is that not the best thing in the world?
Spinach and artichoke dip at restaurants comes in a little dish that you’re supposed to share with people. It’s usually hot, cheesy, and a little oily. This version is also hot and cheesy, but it’s not oily. I adapted this from an old Better Homes & Garden recipe. You could do it with frozen, thawed spinach, if you wanted to, but I think the fresh baby spinach makes it a little lighter in terms of taste.
I could eat an entire pie plate of this by myself because I love it so much. It’s my go to appetizer that I bring with me when I can. It’s super easy to do and honestly, the results are worth the amount of time you spend slicing and dicing.
Spinach & Artichoke Dip
- 1 -2 cups loosely packed baby spinach
- 1 can (packed in water) quartered artichoke hearts, chopped, or artichoke heart bottoms (Pastene makes them. I use these because they hold together when you bake them – they don’t get as soggy and it’s a little heartier than the usual ones), chopped
- half of one medium red onion, diced small
- 3/4 to 1 cup mayonnaise
- 3/4 to 1 cup sour cream
- shredded mozzarella cheese, about a cup plus more for topping
- shredded parmesan cheese, about a cup plus more for topping
- white pepper to taste
- salt to taste
Pre heat oven to 350.
Slice spinach into ribbons by stacking leaves into a small pile and rolling up into a tube shape and then slicing through. It’s called chiffonade.
In a medium mixing bowl, mix together ribboned spinach, diced onions, chopped artichoke hearts, sour cream, mayo, and a handful of both cheeses.
Spread mixture into a pie plate or shallow baking dish. Sprinkle remaining cheese on top.
Bake in oven until hot and bubbly – around 20-25 minutes.
Serve with pita chips, tortilla chips, sliced baguettes, veggies, whatever floats your boat. It’s so yummy.