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Spinach Artichoke Dip


This weekend I spent Friday night at a friend’s house watching Friday Night Lights and Saturday with family for Easter. It really got me thinking about party foods I could make to share with everyone, and dip was one of the first things that came to mind. This cheesy spinach and artichoke dip was so easy to make and super tasty. There was none of it left on Friday! The first time I made it, I chopped the artichoke hearts into pretty small pieces, but the second time around I left them a bit bigger since having nice chunks to dig into made it that much more amazing.

I used mozzarella, parmesan, and asiago. The original recipe calls for romano, but I couldn’t find it fast enough and I didn’t have the patience to keep looking, so asiago it was.

Spinach & Artichoke Dip
Adapted from Tiffany’s recipe
1 (8 ounce) package cream cheese, softened
1/4 cup sour cream
1/4 cup grated Parmesan cheese
1/4 cup grated Asiago cheese
1/4 cup mozzarella
2-3 cloves garlic, peeled and minced
1/4 teaspoon garlic powder
salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup frozen chopped spinach, thawed and drained
1/4 cup shredded mozzarella cheese
1. Preheat oven to 350 degrees F. Lightly grease a small baking dish.
2. In a medium bowl, mix together cream cheese, sour cream, Parmesan Cheese, Asiago cheese, mozzarella, garlic, garlic powder, salt and pepper. Gently stir in artichoke hearts and spinach.
3. Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes. Serve with blue corn tortilla chips.
p.s. love for Tami Taylor and a recap from Friday night’s FNL episode

Last modified: January 10, 2019