We had a party over the weekend, well kinda… I made my favorite spinach artichoke dip, we drank some wine, and did our taxes. Hey, when you’re over 40 that’s a party! I’m not sure what I’m more excited about, the fact that we finished our taxes or that I got to devour this delisih dip. This is an old recipe from my file that’s probably 10 years old. I can’t remember but odds are it’s adapted from an old church cookbook… aren’t those old church cookbooks just the best?
I’m not the only spinach artichoke dip fan in this household, Haley goes nuts for it. She loves anything that combines cream cheese and spinach, and she loves it when I make this recipe. Once the spinach is thawed and drained and the cream cheese is room temperature it’s really easy to throw together!
I like to buy a loaf of French bread, mostly for dipping, but also for making a delicious bread crumb topping with my food processor. You can skip this step or always use store bought bread crumbs if you want. I just love the texture of homemade bread crumbs.
Baked in a 7×9 pan, this recipe is the perfect size for a small gathering. If you’re expecting a crowd you can easily double the recipe and bake it in a larger pan.
Those who are watching carbs or are gluten free you can eliminate the bread crumbs. I usually eat this dip with sliced veggies to save carbs, my favorite combination is with sliced red bell peppers and celery, it’s so yummy! Tortilla chips are also a win.
Spinach Artichoke Dip
- 1 12 oz package of frozen chopped spinach, thawed
- 2 6 1/2 oz jars of marinated artichoke hearts, drained & chopped
- 12 oz cream cheese, softened
- 1 cup freshly shredded parmesan cheese
- 2/3 cup sour cream
- 2 tsp garlic powder
- 2 tbs fresh lemon juice
- 1 loaf French bread, to make bread crumbs and for dipping
- 1 cup freshly made bread crumbs
- 1 tbs melted butter
- Preheat oven to 375°
- Drain spinach and press between layers of paper towels to remove excess moisture. Combine spinach, artichoke hearts, cream cheese, parmesan cheese, sour cream, garlic, and lemon juice and mix well. Spoon into an 8x8 or 7x9 casserole dish.
- Tear off a piece of French bread and pulse in food processor to make course crumbs. Continue the process until you have 1 cup of bread crumbs, mix well with melted butter and sprinkle over the dip.
- Bake uncovered for about 25 minutes or until heated through and bread crumbs are toasted.
- Serve with remaining toasted french bread, tortilla chips, or vegetables for dipping.
This is a great recipe to make ahead and just pop into the oven right before guests arrive. Be sure to check out some of my other recipes, my Roasted Bell Pepper and Basil Salsa is another entertaining favorite of ours. Happy eats!
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