I’ve tried several spinach dip/spinach artichoke dip recipes. This one is the go-to. It’s never too soggy, too tart, or too rich. It’s a Cooking Light recipe so it’s a little less terrible for us than some other recipes out there. It also doesn’t call for any mayonnaise (blah!) which means it’s the cheesy, delicious kind of spinach dip rather than the far inferior, mayo-based variety.
I used this Cooking Light recipe posted on myrecipes.com with slight variations.
1. Open the package of spinach and place the frozen spinach in a microwave-safe bowl. Microwave for 2 minutes. Flip and microwave for two more minutes. After that, I stirred the spinach around to expose the frozen bits and microwaved for one more minute.
2.Put the cream cheese blocks out on the counter to soften them.
3. Construct a spinach draining apparatus. I put a double layer of paper towels in a colander over a plate and poured the thawed spinach in there. I put another layer of paper towels over that and squished the water out. I had to change the paper towels again. You want to be sure the spinach is drained really well.
4. Preheat the oven to 350 degrees.
5. Drain the artichoke hearts. I again placed a double layer of paper towels on a plate (RIP trees), picked the artichoke hearts out of the can and placed them there, then topped with another layer of paper towels. Press them paper towels to get the water out. Chop the artichoke hearts into small pieces.
6. Mix 1.5 cups of the shredded Mozzarella, the sour cream, 2 tablespoons of Parmesan cheese, the black pepper, the minced garlic, and the cream cheese blocks together in a large bowl.
7. Add in the spinach and the artichoke hearts. Stir everything together until it’s a beautiful dip.
8. Bake for 30 minutes at 350 degrees on the middle rack or until it starts to get bubbly.
9. Serve with crackers or chips. I like Triscuits!
The whole pan of dip – I bakcd it at home but forgot to get a photo. This is after warming it in the microwave at work.