Spinach Artichoke Dip
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recipe by The Kitchen Paper https://thekitchenpaper.com/
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- Total Time
- 45mins
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- Serves
- 6
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- Calories
- 484
This dip is not hard to make, it just takes a little bit of time to get everything mixed together before popping it in the oven. Once it’s baking, prepare for some taste bud teasing until it’s ready to eat – it smells awesome! This is a hit at parties, is best served hot, and will generally not leave leftovers; however, this makes a substantial amount of dip, so you might be lucky enough to have some for breakfast!
Inspired by: http://thekitchenpaper.com/spinach-artichoke-dip/recipe updated 24 Feb 2022
Ingredients
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- Marinated artichoke hearts
- 340 g
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- Cheddar cheese
- 225 g
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- Spinach
- 170 g
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- Parmesan cheese
- 115 g
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- Garlic clove
- 2
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- Olive oil
- 1 tablespoon
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- Sour cream
- 225 g
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- Cream cheese
- 225 g
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- Hot pepper sauce
- 1 tablespoon
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- Salt & pepper
- 1 pinch
Tools
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Oven
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Stove
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Large saucepan
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Baking dish - 2 quart
Step preview
- Pre-heat oven - 190°C
- Add a clean large saucepan - medium heat
- Cook until fragrant - medium-high heat
- Add marinated artichoke hearts, cheddar cheese, spinach, sour cream, cream cheese and hot pepper sauce to the large saucepan
- Stir until melted - medium heat
- Add parmesan cheese and salt & pepper to the large saucepan
- Transfer a clean baking dish
- Bake - 30 min, 190°C
- Serve