This hot spinach and artichoke dip would be wonderful to include as part of your spread for Super Bowl Sunday! It’s a great recipe for when ever you want to enjoy a hot dip versus a cold dip.
There is a secret ingredient that makes this dip especially delicious. The secret is a package of Knorr vegetable recipe mix. I also use it in my cold spinach dip recipe. It is so flavorful. You can usually find this on the soup isle at the grocery store near the dry soups.
The creaminess for this dip comes from 3 of the ingredients used in there. It has cream cheese, shredded Monterey jack cheese, and mayonnaise. The other ingredients you need to make this will be frozen spinach, garlic, and canned artichoke hearts. You cook the frozen spinach before you use it and squeeze out any excess moisture.
You can serve this spinach and artichoke dip with tortilla chips, baguette slices (toasted or not), or crackers. Heck, you can even serve vegetables with this dip. I am partial to eating it with the tortilla chips or baguette slices.
- FROZEN SPINACH
- SOUR CREAM
- KNORR VEGETABLE RECIPE MIX
- MONTEREY JACK CHEESE
- CANNEDARTICHOKE HEARTS
- CLOVES OF GARLIC
- 1 (10 oz) box frozen spinach, cooked and squeezed dry
- 1 (16 oz) container sour cream
- 3/4 cup mayonnaise
- 1 (1.4 oz) pkg Knorr vegetable recipe mix
- 1 1/2 cup shredded Monterey jack sheese, divided
- 1 (14 oz) artichoke hearts, drained and chopped
- 2 cloves minced garlic
- Preheat oven to 350 degrees.
- In a bowl, combine all ingredients except 1/2 cup of the cheese together. Spread evenly into a 2-quart casserole. Top with remaining 1/2 cup of cheese.
- Bake at 350 degrees for 35 minutes or until dip is hot. Serve with tortilla chips, crackers, baugette slices (toasted or not), or vegetables. Makes 4 cups.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
Recipe adapted from Knorr.