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)
- 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
- 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.