Good food is one of my favorite holiday traditions. Over the years, my family has gathered a list of “go to” recipes that we enjoy. Spinach Artichoke Dip is high on our list. And now it can be on yours.
Warm up the dip and you’ll be enveloped in a heavenly aroma. And it tastes even better than it smells. Enjoy.
Click on the link for a .pdf copy of the recipe.
1 package frozen chopped spinach
1 small jar artichoke hearts, chopped
1 onion, chopped
2 cloves minced garlic
1/2 cup butter
1/2 tsp cayenne pepper
4 oz. heavy whipping cream
8 oz. cream cheese
8 oz. shredded Monterrey Jack cheese
4 oz. shredded Swiss cheese
4 oz. shredded mozzarella cheese
4 oz. shredded Parmesan cheese
Thaw and drain the spinach. Squeeze the spinach well, and set it aside.
Saute the onion and garlic in butter. Stir in the cayenne pepper.
Using a mixer at medium speed, whip the cream. Gradually fold in the cream cheese until it makes a creamy mixture. Add in all remaining ingredients.
Marinate the dip in the refrigerator for at least two hours. Heat the dip in a slow cooker or bake in a 9 x 13 pan at 350* until the cheeses are melted. Serve with chips.