Okay, so here we are in the middle of fall sporting events, tailgating, friends and family gatherings, and we haven’t even hit the holidays yet! It’s the time of year we need a good arsenal of food stuffs in our back pockets to be able to whip up and call in the crowd, or wrap up and head out the door. You need some great food choices to give you confidence, because you don’t want to spend any time at all second-guessing. I mean, let’s face it…you don’t want to just satisfy your friends’ hunger… you secretly want to wow them!
I’m sharing this recipe today for a spinach artichoke dip that will do just that. No one will be expecting it. They’ll think it’s just another spinach artichoke dip, like the ordinary ones that pass, but never leave a significant impression. See… they haven’t had this one. This artichoke dip nails it. It has an ooey, gooey, melt-y cheesiness, with a perfect lumpy-artichoke texture that’ll have your friends dipping with precision to get the exact bits of irresistible components to balance perfectly on their chips. Trust me when I tell you, the richness and depth of flavor from this artichoke dip will have your people talking!
Oh and did I tell you this is a very quick appetizer to throw together? Yep! Just mix all ingredients in a bowl, spread into a baking dish and bake for 20-30 minutes or just until the top gets a light, golden brown color and you can see it’s all heated through and slightly tiny-bubbly around the edges. You can mix it up ahead of time and put it in the oven to bake right before guests are due to arrive, or you can bake it ahead and reheat it a touch once you get to where you’re going. I once traveled 400 miles through a snow storm with a forced overnight on the road, with this dip in the back of my car. When I got to where I was going the next day, I threw it in the oven to heat up a touch and it came out perfectly! The hostess even requested it at the next gathering. 🙂
Save to BigOven
Ingredients
- 1 pkg. frozen spinach, chopped, thawed and drained
- 1 small can chopped green chiles, drained
- 1 cup Parmesan cheese, grated (a good Parmigiano-Reggiano)
- 1 cup mayo (Hellman’s Real Mayo)
- 1 can small artichokes, drained and coarsely chopped
- 8 oz. Monterey Jack cheese, shredded
Instructions
- Thaw and drain spinach (get out all liquid).
- Add rest of ingredients, mix well.
- Bake at 350 degrees F for 20-30 minutes, just until top is a light, golden brown.
- Serve with crackers or chips. Delicious!!
Looks yummy! 💕