Spinach Artichoke Dip

Spinach artichoke dip. File photo

This oldie-but-goodie is a sure-fire crowd-pleaser. Even people who claim to dislike veggies gobble up the spinach and artichokes when they’re mixed in this classic dip.

This is traditionally served with toast points, crackers, baguette slices or pita chips. But as Passover approaches, and you consider your appetizer offerings, matzah is a perfectly acceptable dipping option.

Makes 3 cups

2 cups grated Parmesan cheese
1 box frozen chopped spinach, thawed and pressed in a colander to remove the water (or 1 lb fresh spinach chopped, cooked, cooled and drained)
1 14-ounce can artichoke hearts, drained and chopped
⅔ cup sour cream
1 cup cream cheese
⅓ cup mayonnaise
2 teaspoons garlic, minced

Heat your oven to 375 degrees F.

Mix together the Parmesan cheese, spinach and artichoke hearts. Combine the remaining ingredients and mix them with the spinach mixture.

Pour it into a pie plate or a square baking dish and bake for 20-30 minutes until the ingredients are thoroughly melted together and the top begins to brown.

Serve immediately with toasted pita triangles, chips or crackers.

Note: If you’re looking to cut fat calories, this dish works equally well with reduced-fat cream cheese and sour cream.


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