Spinach Artichoke Dip
Here is one of my favorite (and easiest!) appetizers. I’ve always been a big fan of spinach artichoke dip, but I’m picky when it comes to it…I like it creamy, but not too creamy and I like lots of veggies in it, but in small pieces instead of big chunks. I also like it to have a lot of flavor (with a touch of spice) and I definitely like it best when served hot, with big chunks of fresh bread. Sounds demanding, I know…but I’ve found the recipe that truly meets all of my spinach artichoke dip requirements. And I’m here to share it with you today.
1/4 cup mayonnaise
1/4 cup sour cream
6 oz. light cream cheese
1 1/2 cup frozen chopped spinach
1 cup canned artichoke hearts
1/2 tbs. crushed red pepper flakes (adjust for less/more spice)
1 tsp. garlic powder
1 tbs. salt
1 tsp. black pepper
1 french baguette, for serving
Steam frozen spinach, 2-3 minutes until heated through. Drain and pat with paper towels to remove excess water. Drain, rinse, and chop artichoke hearts.
Place cream cheese in medium, microwave-safe bowl. Microwave for 1-2 minutes, until cheese is a bit melty and slightly bubbly. Remove from microwave. Add mayo and sour cream. Stir to combine. Add spinach and artichoke hearts. Stir to combine, then add seasoning and stir. Check for taste and adjust accordingly.