This is not a dip that you want to eat on a daily or even weekly basis, but it is delicious and sure to please everyone. Plus, it is “clean-eating” if you serve it with the right crackers or chips (we use Triscuits and/or non-GMO corn chips, preferably baked not fried). Plus, it makes a lot and great to serve with a group of friends or family.
Spicy Spinach and Artichoke Dip
Ingredients
- ½ cup (1 stick) butter
- 1 cup chopped onion
- 2 (10 oz) packages frozen chopped spinach, thawed and well drained
- 1 (14 oz) can artichoke hearts, drained and chopped
- 1 (8 oz) cream cheese package
- 1 cup (8 oz) sour cream
- 1 cup shredded Monterey Jack cheese, divided
- 1 cup grated Parmesan cheese, divided
- 2 tablespoons cayenne pepper sauce
- Salt to taste
- Whole grain crackers or corn chips
Instructions
- Preheat oven to 350 degrees.
- Grease a 9x13 glass dish.
- Melt butter in large saucepan or skillet over medium heat.
- Add onion and cook until soft, about 5 minutes.
- Stir in spinach, artichokes, cream cheese, sour cream, ¾ cup Monterey Jack cheese, and ¾ cup Parmesan cheese, pepper sauce, and salt.
- Stir until well-blended and heated through.
- Pour mixture into glass dish. Top with remaining cheeses.
- Bake in 350 degree oven until cheese starts to brown, about 10 minutes.
- Serve with crackers or chips.
Do Ahead Prep
• Chop onion. • Thaw and drain spinach. • Drain and chop artichoke hearts. • Shred Monterey Jack cheese (we always buy block cheese and shred it ourselves ).
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