Spinach & Artichoke Dip



A hugely popular item on most appetizer menus, Spinach and Artichoke Dip has been a restaurant favorite for many years.

But if you like what you’ve eaten out, you’re going to love what you can now make fresh yourself at home. It’s simple and delicious, and there’s nothing quite like enjoying this dips mouth-watering oven-fresh goodness from the comfort of your own home. Hopefully you agree!

I decided to include a little extra something special with this one, so be sure to check out the extra recipe that follows for another great new way to enjoy this amazing dip!


Makes about 3 cups dip

Cook time: 30 minutes

Ready in: 30 Minutes


Ingredients

  • 1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
  • 1 (8 oz.) package cream cheese, softened (see Notes)
  • 3/4 cup grated Parmesan cheese
  • 1/4 cup mayonnaise
  • 1 tsp. fresh lemon juice
  • 1/4 tsp. ground red pepper
  • 1/4 tsp. garlic powder
  • 1 (14 oz.) can artichoke hearts, drained and chopped

  1. Preheat oven to 350 °F. Coat a 1-quart casserole dish with cooking spray.
  2. In a medium bowl, combine spinach, cream cheese, Parmesan cheese, mayonnaise, lemon juice, ground red pepper, and garlic powder; beat until well blended.
  3. Stir in artichokes and spoon into prepared casserole dish.
  4. Bake 30 to 35 minutes, or until heated through and the edges are golden.
  5. Serve immediately.

A Healthier Alternative: This dip is most commonly served with tortilla chips, an assortment of crackers, or thin slices of French bread for dipping. If you would like to cut back on some of the fat and calories, buy reduced-fat cream cheese instead of the regular kind. You can also opt to cut the amount of Parmesan cheese from ¾ cup to ½ cup. You can also substitute baked tortilla chips in place of the fried variety to lighten things up a bit.


Spinach & Artichoke Cups


If you have any mixture leftover after you finish making your cups, bake it at 350°F in a baking pan until hot and enjoy it as a dip as well.


Makes 36 mini Spinach Artichoke Cups


Ingredients

  • Non-stick cooking spray
  • 1 package of wonton wrappers, at room temperature (can be found in the produce section)
  • 1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
  • 1 (8 oz.) package cream cheese, softened (see Notes)
  • 3/4 cup grated Parmesan cheese
  • 1/4 cup mayonnaise
  • 1 tsp. fresh lemon juice
  • 1/4 tsp. ground red pepper
  • 1/4 tsp. garlic powder
  • 1 (14 oz.) can artichoke hearts, drained and chopped

1.    Preheat oven to 350°F.

2.   Spray your mini cupcake pan with cooking spray.

3.   Gently push one wonton wrapper into each mini cupcake cup.

4.   In a medium bowl, combine spinach, cream cheese, Parmesan cheese, mayonnaise, lemon juice, ground red pepper, and garlic powder; beat until well blended. Stir in artichokes and spoon into prepared casserole dish.

5.    Spoon 1 TB of spinach artichoke mixture into each wonton wrapper.

6.   Bake spinach artichoke cups for about 10 minutes, until golden brown and crispy on the edges (bake longer if you want them to be extra crispy)


Something to keep in mind: Leftover Spinach Artichoke Cups won’t be quite as crunchy the following day, but they will still taste just as delicious when heated up!


 

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