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Thanksgiving appetizer: spinach artichoke dip

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The Kitchen Paper

(Read caption) A hearty dip, but hey, it has spinach in it!

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This classic spinach and artichoke dip is not for the amateur spinach artichoke lover: it is the best. The combo of cheeses here results in a big WIN for you (the eaters). What’s the secret? Cheddar. Cheddar cheese. I’ve always loved cheddar, so why not include it here?

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!

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Spinach artichoke dip

Recommended:Thanksgiving recipes: 20 ideas

1 tablespoon olive oil
2 garlic cloves, minced
12-ounce can artichoke hearts, drained and diced
1/2 lb. sharp cheddar cheese, cubed
6 ounces frozen spinach, thawed and liquid pressed out
8 ounces sour cream
8 ounces cream cheese
1 tablespoon hot sauce (I recommend Cholula)
4 ounces Parmesan cheese, shredded
Salt and Pepper

1. Preheat oven to 375 degrees F.

2. Heat oil in large pot. Add garlic and cook until fragrant. Add all ingredients except Parmesan, salt, and pepper. Stir over medium to low heat until fully melted. Add Parmesan and pepper, stir until incorporated. Add salt to taste.

3. Pour mixture into an 8x8-inch baking dish, or skillet, and bake for 30 minutes*, or until the top is browned. Serve hot with crackers, bread, or cut vegetables for dipping.

* If you're pressed for time, get it nice and hot on the stove and then just broil for a few minutes — keeping an eye on the top for it to get golden-brown!

Related post on The Kitchen Paper: Hot kale goat cheese dip


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