Spinach Artichoke Dip

By: Brady Evans

I am not a lover of football.  I don’t keep up with local high school games, college games, or the NFL. Football was never a tradition in my family and I never got intoxicated by the sport in college. But I could get behind the Superbowl. Really the only reason I was looking forward to the Superbowl was…the food.  I love appetizer and game day fare!

Spinach artichoke dip is a crowd pleaser for sure.  Even people who hate spinach and wouldn’t dare eat an artichoke in any other form will dive right in. Cheesy, gooey, and delicious – this recipe is a crowd pleaser!

Spinach Artichoke Dip (adapted from Mary Ellen’s Cooking Creations)

Spinach & Artichoke DipIngredients

  • ½ sweet yellow onion finely chopped
  • 4 cloves garlic, pressed
  • 1 tbsp olive oil
  • 1 10-oz. box frozen spinach
  • 2 cans artichoke hearts in water, drained and coarsely chopped
  • 2 packages cream cheese, softened
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 2/3 cup grated Parmesan cheese
  • Salt

Directions

  • Heat a pan over medium heat and add olive oil.
  • Saute onion and garlic in olive oil, about 5 minutes, and set aside
  • Meanwhile, cook spinach according to package directions; drain thoroughly.
  • Mix spinach, onion, and garlic in large bowl.
  • Add cream cheese to the spinach mixture; combine thoroughly.
  • Add mayonnaise, sour cream, cheese, and salt. Mix well.
  • Fold in artichoke hearts; mix to combine; transfer to a baking dish
  • Either store in fridge until ready to bake or bake on 350 degrees until hot and bubbly.
  • Serve with tortilla chips.

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