Football Party Food! The No-Fumble Spinach-Artichoke Dip
Make this perfect dip for your next pregame party, and you'll be the fan favorite. Baked until crispy golden brown on the outside, warm and creamy on the inside, this homemade spinach-artichoke dip is good enough to make you forget the final score.
What You'll Need:
- 2 1/4 cups Italian-style shredded cheese blend (Parmesan, Asiago, fontina, provolone, mozzarella)
- 1 8-ounce package whipped cream cheese
- 1/4 cup mayo
- 1/2 teaspoon salt
- 1/4 teaspoon crushed black pepper
- 1 10-ounce package frozen spinach (chopped), thawed
- 1 12-ounce can artichoke hearts (drained from liquid)
- 2 garlic cloves, minced
Step 1: First things first: Preheat your oven to 350 degrees. Butter or oil a baking or pie dish (a 9x13-inch dish works best for crowds) and set aside. In a large bowl, combine 2 cups of the shredded cheese (you'll need the remaining 1/4 cup for later) whipped cream cheese, mayo, salt and pepper. Stir until everything is combined.
Step 2: One fistful at a time, drain the excess liquid from the thawed spinach. While you're at it, drain the liquid from the canned artichoke hearts. Pat the artichokes dry with a paper towel and roughly chop into 1/2-inch pieces. Lastly, mince the garlic using a knife, a garlic press or zester -- any of the three will do.
Step 3: Gently fold in the spinach, artichokes and garlic into the cheese mixture.
Step 4: Transfer the mixture into your greased baking dish and spread evenly. Sprinkle the remaining 1/4 cup of cheese over the top. Bake for 25 to 30 minutes, or until golden brown. (Want to make your crust more crispy and golden? Turn the oven on broil for the last 5 minutes.)
Step 5: Once the dip is done, allow it to cool slightly before serving (10 minutes should be enough). Now go grab a bag of tortilla chips, and enjoy that game!
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