This Spinach and Artichoke dip is our no. 1 party appetizer and it always disappears fast! The recipe is too easy; it’s pretty much heating and mixing everything together.
I found this recipe on Natashas Kitchen Blog while I was looking for Thanksgiving recipes in 2017. I know it is not a typical Thanksgiving dish, but I was in need for an Appetizer. And since than I constantly have to make this crowd pleaser and share the recipe.
One of the reasons to start my blog was to share exactly this awesome dip!
I should warn you, once you try it you can’t stop eating it!
Ingredients
225g cream cheese, reduced fat
500g light sour cream (or non fat Greek yoghurt)
30g unsalted butter
120g shredded Parmesan cheese
50g shredded Gouda cheese
200g quartered artichoke hearts, drained and coarsely chopped
80g diced jalapeños, drained
300g frozen spinach (thawed and drained)
2-3 garlic cloves, pressed
Directions
1. In a medium pot over medium heat, melt together cream cheese, sour cream, butter and cheese, stirring frequently until melted and an even consistency. It should start to bubble lightly.
2. Stir in coarsely chopped artichoke hearts, your drained jalapenos and drained spinach (you can use your hands to squeeze spinach over the sink to remove excess water). I have used fresh spinach. No need to squeeze anything. Just trim the stems, rough chop and add it in. The heat causes it to wilt just enough.
Finally, stir in 2-3 pressed garlic cloves.
3. Let it bubble for a few minutes and it’s done.
Serve hot with taco chips or Crackers. I use veggies as well!
