World's Best Spinach Artichoke Dip Recipe
This spinach artichoke dip recipe tastes like you slaved away in the kitchen but really takes just 15 minutes and it's SOOOOOO good. Now updated with a video walk through!
Ingredients
- 8 oz light cream cheese full fat is fine but I used light
- 16 oz light sour cream same you can use full fat if you want
- 1 stick 1/2 C butter
- 10 oz frozen chopped spinach thawed and squeezed to remove excess liquid
- 14 oz Artichoke Hearts
- 4 oz diced chilies mild drained (don’t worry this doesn’t make it spicy AT ALL pinky promise)
- 1 1/2 C shredded Parmesan cheese
- 1/4 C grated Romano cheese
- 1 TBS chopped garlic
Instructions
Easiest Method
- Chop artichokes.
- Drain off any excess liquid from spinach and chilies.
- Combine everything in crock pot and allow to heat through (about 40 minutes).
Fast Method
- Combine the cheeses, butter, and sour cream in a pot over medium heat or on sautee in an Instant Pot pressure cooker until melted and combined.
- While the cheese is melting drain and chop the artichokes and drain any excess liquid off of the spinach.
- Stir the spinach, artichokes, chilies, and garlic into the cheese.
- Serve warm. This makes enough to fill a 2 quart crock pot.
Video
Notes
A quick word about the ingredients. This does not have a spicy flavor or kick to it. But the chilies do add a little something to the overall flavor. I would serve this to the most spice sensitive people without worrying. 20 month old Teddy gobbled this down without a blink. Also you could just use all Parmesan cheese but I do like the depth of flavor you get by using the Romano.
If you are not in a hurry you could easily make this in a crock pot and save one dish to clean. Just put it on high until the cheese is all melted through and then stir and turn to low or warm.
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