Easy Spinach Artichoke Dip
  • Alaina Hinkle

Easy Spinach Artichoke Dip

Updated: Jan 9

I LOVE SPIN DIP. I would shout it from the roof tops... seriously would. I love all dips actually, I truly would eat Super Bowl type of food all day long if I could. Now when it comes to dips however, I always feel like the ingredients are not the best & bogged down afterwards. That is where this dip comes in. I still use the cheese & all the goods, but the types I use & lighter ingredients makes this a winner winner winner in our book! It is also really great to make the night before and re heat as an appetizer for a party/get together OR eat cold! I also made extra the last time I made this for going down to the lake, so I could make a spin dip chicken pasta. Look out for that one :) ENJOY!



Ingredients:

16 oz sour cream (prefer to use Organic Valley)

8 oz block of cream cheese ( prefer to use Organic Valley)

½ cup buttermilk (prefer to use Organic Valley)

1 cup Parmesan cheese (prefer to use whatever organic one I can find with microbial enzymes)

1 cup Asiago cheese (prefer to use whatever organic one I can find with microbial enzymes)

¾ cup chopped jarred jalapeño slices (prefer HATCH brand) LESS if you don’t want it to have a kick. You can always add more

`16 oz bag of chopped frozen spinach ( If you can only find 10oz that is fine, I just like to get the big bag because I like to add more spinach)

14 oz can of artichoke

1 yellow tomato

½ tsp of salt

1 tsp of EBB seasoning




Directions:

1. Take at least 10 oz of spinach & place in a strainer ( I usually do about 12-14) Let cool/warm water run over it. Break apart the pieces, to where it becomes thawed for the most part & squeeze excess water out & set aside.


2. Chop up 3/4 cup of jalapeño slices from the jar & chop up the artichokes into small-medium bite sized pieces. Then chop up the yellow tomato into small diced pieces. Put all 3 in a medium bowl & set aside.


3. In a large stock pot add in sour cream, cream cheese, butter milk, parmesan & asiago cheese. Turn on medium heat & with a wooden spoon continue to stir until no lumps. Once it is completely incorporated & starting to bubble. Next add in the salt & EBB seasoning, stirring until incorporated.


4. Once the mixture is well combined add in the spinach & the whole bowl with the jalapeños, tomatoes & artichokes. Stir until throughly combined. Leave on medium heat continue to stir for about 5-7 minutes. Then start enjoying!! I personally like to let it still for awhile to let the flavors meld. I even feel like letting it sit overnight in the refrigerator helps the flavors to meld as well. However, you really can just eat it RIGHT AWAY, which you will want to :) Also this is very quick to throw together for a party or get together just moments before & have it hot & ready!


Enjoy!


Thank you for looking at this scrumptious recipe!! Remember to follow me @honestfoodie_blog and #honestgrubhonestfoodie to let me know what you are making!

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