Spinach and Artichoke Dip is versatile and goes well with vegetables, crackers, or tortilla chips. I wouldn’t call this healthy, but it is keto-friendly if you skip the chips.
This rich dip is a favorite in my family for it’s creamy texture and rich flavors. Even if you don’t like spinach, you will love this cheesy dip.
It also freezes well. I will usually divide the recipe once it cools, and freeze half of it. To make it last longer in the freezer, line the storage container with plastic wrap, and wrap the dip in plastic before freezing.
To begin, microwave two boxes of frozen spinach according to the directions on the package. Allow it to cool, and squeeze out the excess liquid. The best way to do this is to wrap the spinach in several layers of paper towels, and strain the liquid over the sink. The picture isn’t pretty, but hopefully you get the idea.
Next, drain the liquid from the marinated artichoke hearts, and give them a quick chop. If you see any hard parts, throw those away. You can use the artichoke hearts in water, but I like the extra flavor they get when marinating.
In a large pot, sautÃ© onions and garlic in olive oil on medium head. Once the onions are clear, add chopped artichokes, and allow them to heat up.
Next, add the cream cheese blocks and stir to melt.
Finally, stir in the sour cream and cooked spinach, allowing to warm and melt together. Turn off the heat, and stir in the Parmesan and mozzarella cheeses.
Here’s the recipe, as well as the printable PDF.
I’d love to hear your feedback if you try it! Comment below or tag me on social media (Instagram or Facebook).
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