This hot spinach artichoke dip is a cheesy combination of cheese, vegetables and seasoning that is served at many a holiday party in my family. It’s a warm cozy tasty classic while not being bland as spinach tends to get without the right amount of seasoning. This recipe uses my creamed spinach recipe for the creamed spinach component. If you have a different favorite feel free to use it.
This recipe might as well be a cheese dip between the Swiss, Monterey jack and cream cheese. However, that is what I love about it. I love cheese and I love a heavy dip in the fall and winter because it just feels cozy, especially when you serve it with little toasts or bread in general.
Hot Spinach Artichoke Dip
Ingredients
- 1/2 c green onion, chopped
- 2 T butter
- 4 oz cream cheese, softened
- 2 c creamed spinach
- 1 can artichokes 14 oz
- 1 c moterey jack 4 oz brick
- 1 c swiss 4 oz brick
- 1 T worcester sauce
- 1/2 t cajun seasoning
- 1/2 t minced thyme
- 1/2 t hot pepper sauce tabasco
- 1 clove garlic, minced
- 1/4 c grated parmesan
Instructions
- In a small skillet, cook onions in butter until tender, set aside. In a large bowl, beat cream cheese until smooth.
- Stir in onion, creamed spinach, artichoke, worcester sauce, cajun seasoning, thyme, hot pepper sauce, and garlic. Fold in swiss and monterey jack cheese.
- Transfer to a greased 2 qt baking dish. Bake, uncovered, at 350 deg for 25-30 min or until bubbly around the edges.
- Top with parmesan and broil 4-6 inches from the heat for 3-5 min or until golden brown on top. Serve warm; refrigerate leftovers.
Notes
There is no wrong way to serve this hot spinach artichoke dip. Chips, toast, pita, it all goes. If a dip doesn’t fit the occasion, pile it in a scored loaf of crusty bread and baking it as a pull apart loaf topped with big shavings of parmesan cheese.
Storing this dip is also easy. Let it cool, cover with plastic cling wrap and place it in the fridge. To reheat, put a portion into a microwave safe bowl and microwave until hot or heat oven to 350 degrees and put the whole dish in for five to ten minutes or until hot and bubbly.
