Incredibly tasty! Loaded with spinach, artichokes and of course, creamy luscious cheese and mayo! This spinach artichoke dip is pure deliciousness! Bubbly toasty melted cheese on top with even more creamy cheese with flavor pops of spinach and artichokes inside just bursting in your mouth with every bite…this is one incredible Spinach Artichoke Dip.
Spinach Artichoke Dip has been dubbed one the single most popular appetizers of all time. And no wonder its fantastically good…hot or cold, this dip delivers. It became pretty popular in the 50’s when TV dinners and eating in front of the tele became popular. Grab a dish and some chips or warmed toast points, turn on your favorite show and ENJOY!! or better yet have some great friends over and toast the evening!
Ingredients & Preparation
The Usual Suspects:
- 1/2 cup fresh shredded parmesan cheese
- 1 1/2 cups gruyere cheese, divided
- 10 oz frozen chopped spinach
- 14 oz marinated artichoke hearts
- 8 oz cream cheese, softened
- 2/3 cup sour cream
- 1/3 cup mayonnaise
- 2 cloves garlic
- 1-2 tablespoons olive oil or butter
- 1 baguette for serving
The Plan:
- Preheat oven to 375 degrees F.
- Spray a pie pan or casserole dish with baking spray.
- Defrost spinach and squeeze dry then chop artichokes.
- In a mixing bowl combine parmesan cheese, 1 cup gruyere cheese, spinach, artichokes, cream cheese, sour cream, mayonnaise and 1 clove of garlic, minced.
- Place into a prepared baking dish and top with remaining 1/2 cup gruyere cheese.
- Bake 25-30 minutes or until bubbly and cheese is browned.
- Slice baguette into 1/2″ slices. Lightly brush each side of each slice with olive oil or butter.
- Place in hot oven for about 2 minutes or just until lightly browned and flip to toast the other side.
- Remove from the oven and gently rub each slice with a clove of garlic.
Loaded Spinach Artichoke Dip
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Loading...Ingredients
- 1/2 cup fresh shredded parmesan cheese
- 1 1/2 cups gruyere cheese, divided
- 10 oz frozen chopped spinach
- 14 oz marinated artichoke hearts
- 8 oz cream cheese, softened
- 2/3 cup sour cream
- 1/3 cup mayonnaise
- 2 cloves garlic
- 1-2 tablespoons olive oil or butter
- 1 baguette for serving
Instructions
Preheat oven to 375 degrees F.
Spray a pie pan or casserole dish with baking spray.
Defrost spinach and squeeze dry then chop artichokes.
In a mixing bowl combine parmesan cheese, 1 cup gruyere cheese, spinach, artichokes, cream cheese, sour cream, mayonnaise and 1 clove of garlic, minced.
Place into a prepared baking dish and top with remaining 1/2 cup gruyere cheese.
Bake 25-30 minutes or until bubbly and cheese is browned.
Slice baguette into 1/2" slices. Lightly brush each side of each slice with olive oil or butter.
Place in hot oven for about 2 minutes or just until lightly browned and flip to toast the other side.
Remove from the oven and gently rub each slice with a clove of garlic.
