Spinach Artichoke Dip

Source/Author: Mary

This rich and creamy dip became popular in American restaurants in the late 20th century, combining tender spinach, artichokes, and melted cheese into a warm, comforting appetizer. Using marinated artichokes adds extra depth of flavor and a slight tang that makes the dip even more irresistible.

Ingredients:

• salt	to taste
• olive oil	1 tablespoon
• Black pepper	to taste
• sour cream	1/2 cup
• mayonnaise	1/4 cup
• garlic	2 cloves
• Parmesan cheese	1/2 cup
• cream cheese	6 ounces (170 grams)
• mozzarella cheese	1/2 cup
• spinach	2 cups
• marinated artichoke hearts	1 jar (11 ounces)

1. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).

2. Wash spinach thoroughly.

3. Heat a pan with olive oil over medium heat.

4. Add spinach and cook until wilted (about 2–3 minutes).

5. Remove from pan, cool slightly, then chop and squeeze out excess liquid.

6. Drain marinated artichokes well.

7. Chop into small pieces.

8. Peel and finely mince the garlic.

9. Grate parmesan and mozzarella.

10. In a bowl, combine cream cheese, sour cream, and mayonnaise. Mix until smooth.

11. Add spinach, artichokes, garlic, parmesan, and mozzarella. Mix well. Add salt and black pepper to taste.

12. Transfer mixture into a baking dish. Spread evenly.

13. Bake for 20–25 minutes until hot and lightly golden on top.

TIPS:

- drain artichokes well to avoid excess oil in the dip

- squeeze spinach thoroughly to prevent watery texture

- use freshly grated cheese for best melting

USING FRESH ARTICHOKES:

fresh artichokes – 3–4 medium

Trim stems and tough outer leaves. Cut off the tops, remove choke, and slice hearts. Boil or steam for 20–25 minutes until tender, then cool and chop. Use in place of marinated artichokes for a milder, more delicate flavor.

SERVING IDEAS:

- serve warm with bread, crackers, or tortilla chips

- pair with vegetable sticks (carrot, celery)

- spread on toast or sandwiches

- perfect for brunch or appetizer boards