Between Thanksgiving and the Super bowl, savory appetizers are pretty much a main course in our home. I could put out a spread like this every single daily and my family would be thrilled.
This Parmesan, Spinach and Artichoke Dip served cheesy and hot is a slight twist on a familiar favorite that I usually make. Typically, this recipe is made a bit creamier by using mayo instead of cream cheese, but I wanted to lighten it up a bit and used low fat options. Both are delicious and I will post the alternate recipe soon. It’s really a matter of preference for which is better.
For many of our family gatherings, I ask my mom to make a cold Spinach Dip and we serve it in a bread bowl. I’m typically a bit too lazy to do that, but this dip would be a beautiful presentation in a bread bowl, served with crusty bread chunks.
I don’t even like spinach (except in salad form) and I love these dips. They’re hearty and always go quick, so be ready.
Before I get to the most important part of the post, I just had to share this gorgeous photo. Have you ever considered how beautiful artichokes are? I mean, really (but no, I won’t eat it like that. ;))
Hot Parmesan, Spinach and Artichoke Dip
1 8 ounce package of softened cream cheese
1 jar (12 oz.) marinated artichoke hearts, drained and chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed and drained
1/2 cup Grated Parmesan Cheese
1/2 cup Shredded Cheese Cheese (your favorite – I love the Kraft 5 blend, but Cheddar or Jack works well too)
1/2 tsp. garlic or onion salt
1/2 tsp. garlic powder
**hot sauce (My hubby likes this with a kick, so a splash of this is optional.)
1. Heat oven to 350ºF.
2. Mix together all ingredients until well blended.
3. Spoon into greased shallow baking dish.
4. Bake for 20 minutes or until heated through.
Serve with raw veggies, pita, tortilla chips or crackers.
I hope this tops your next party list. You will not be disappointed.
Check out more of my Simple Holiday recipes, which include a favorite Easy Cheesy Vidalia Onion Dip , Buffalo Chicken Dip Recipe, Wisconsin Beer Dip (and I don’t even like or drink beer), the infamous Little Smokies Cocktail Sausages and many more.
Artichoke dip picture from Kraft
Forget a splash of hot sauce! What you need is about a quarter cup of chopped pickled jalepenos. Probably would use canned or frozen plain artichokes for this, or the fresh ones from my garden instead of marinated for this version.
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Jen Reply:
April 6th, 2017 at 3:01 pm
Oh my guys would LOVE the jalepenos. Me, not so much. I’m a chicken when it comes to the overly spicy. 🙂 You grow artichokes? Yes, another reason you are my hero. 🙂
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This looks delicious!!! Pinned! Can’t wait to try it!
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Jen Reply:
August 30th, 2017 at 11:15 am
It’s so good. Hope you enjoy it too 🙂
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Nice and Lovely recipe. I think i will make it easily. thanks for sharing this recipe
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