No products in the cart.
I love spinach artichoke dip because it works for just about any type of party. It’s appropriate at a tailgate, and you can fancy it up with an elegant presentation for a cocktail party. And I have yet to meet anyone who doesn’t like spinach artichoke dip!
This particular version is one of my favorite dip recipes because it can be served hot or cold. Serving it hot is a classic approach, and you can’t go wrong. Serving it cold is a bit more unexpected, and it’s perfect for hot summer days or any time you need to transport the dish. A hot dish that is no longer hot by the time it’s served is a bit of a letdown. But with this spinach artichoke dip recipe, you can serve the dish cold and it will be absolutely delicious.
One recipe, two uses!
What you’ll need:
2 10 oz frozen spinach, thawed and drained
2 14 oz cans artichoke hearts, drained and chopped
½ C mayonnaise
½ C sour cream
1 C grated parmesan cheese
1 C pepper jack cheese or sharp white cheddar
Healthy pinch of fresh cracked black pepper
Healthy pinch of red pepper flake
Salt to taste
What to do:
Combine all ingredients together. If serving cold, chill for 2 hours before serving. Serve with tortilla chips, crackers, or cubes of fresh bread. (Can it get any easier than that??)
If serving hot, mix all ingredients together, reserving half of the pepper jack or cheddar cheese. Place mixture in greased baking dish. Top with remaining cheese and bake at 350°F until hot and bubbly. Serve with tortilla chips, crackers, or cubes of fresh bread.