Spinach and Artichoke Dip: A Crowd-Pleasing Favorite
- Kate Awtrey
- Mar 26
- 2 min read
Water damage restoration is our specialty, but we also know that nothing brings people together like a good snack—especially when dealing with unexpected home repairs! Whether you're hosting guests or just need a comforting bite after a long day, this Spinach and Artichoke Dip is a guaranteed hit.
Ingredients:
1 (10-ounce) package frozen spinach, thawed, drained and chopped
1 (14-ounce) can artichoke hearts, drained and chopped
1 (8-ounce) package cream cheese, softened
1/2 cup sour cream (sometimes we use a little more if we want it creamier)
1 cup shredded Italian blend of cheese: (1/4 cup each of: Mozzarella, Parmesan, Asiago, Provolone (Shred yourself so it melts better).
4 cloves garlic, chopped finely (we use the food processor)
1/2 teaspoon onion powder (taste and add more as needed)
1/2 teaspoon garlic powder (taste and add more as needed)
1/2 teaspoon black pepper (taste and add more as needed)
1/2 teaspoon salt (taste and add more as needed)
1/4 teaspoon crushed pepper flakes (taste and add more as needed)
Instructions:
Preheat your oven to 400°F and grease a 1-2 quart baking dish.
Saute garlic: Heat a little olive oil in a pan on the stove top. Add chopped garlic and let it saute until fragrant for about 30 seconds.
Prepare and cook spinach and artichokes: Squeeze excess moisture out of the thawed spinach and chop. Chop the artichoke hearts. Add spinach and artichokes to the pan of garlic. Add red pepper flakes and salt. Cook and stir occasionally until artichokes are warmed through and the spinach has started to wilt (this takes about five minutes).
Combine with cheeses: In a medium sized bowl mix the cream cheese, Italian cheese blend, sour cream and the warmed spinach and artichoke mixture. Add garlic powder, onion powder, black pepper. Taste and if needed you can add additional pepper flakes, salt, pepper, garlic powder and onion powder. Combine thoroughly.
Bake: Transfer the mixture to the prepared 1-2 quart baking dish and spread evenly.
Bake for 20-25 minutes or until the dip is hot and bubbly around the edges.
Serve warm with tortilla chips, pita chips, crackers, sliced baguette or fresh veggies (sometimes we just grab a fork and eat it that way!). We like to keep this dip in a crock pot during parties.
Just like First In Restoration is Georgia’s trusted name in water damage restoration, this spinach and artichoke dip is a go-to recipe you can always count on!
If your home ever faces water damage, don’t wait—call First In Restoration at 470-748-0225 or visit www.firstinrestoration.com. But in the meantime, enjoy this dip and let us know if you make it!
