I have been looking for the perfect Spinach Artichoke Dip for quite some time. Not too spinach-y, not too dry, the perfect amount of cheese and actual flavor, maybe even a bit of spice. Well, I did what any good blogger would do and did some research. I found that most dips have spinach (duh), artichokes (double duh), cream cheese, mayo and some sort of cheese/s. I took all of that knowledge and threw this dip together.
The results, well as you can read the title says The BEST Spinach Dip. It's true. It's the best. Mr. Schwartz and I couldn't stop eating it. I made it right before dinner, strange choice since I'm not fancy enough to have appetizers before dinner every night. Mr. Schwartz couldn't help him self from inhaling it straight from the pan...like half of it. It came down to me saying, "If I hear you crunch one more pita chip I'm going to break your legs. You need to eat a real dinner." Yeah, I'm that wife.
Needless to say, you need to make this dip. I promise it lives up to it's title.
And mayo in a medium bowl. It helps if the cream cheese is at room temp.
The BEST Spinach Artichoke Dip
8 oz block cream cheese
1/2 cup sour cream
1 cup mayo
12 oz jar marinated artichoke hearts
1 10 oz package frozen spinach, thawed
1 tablespoon butter
2 cloves garlic
1 1/2 cups swiss cheese, divided
1 1/2 cup shredded parmesan cheese, divided
1/4 teaspoon red pepper flakes (more or less depending on how spicy you want it)
1 teaspoon season all salt
a few cracks of black pepper
Preheat the oven to 350 degrees.
Combine the cream cheese, sour cream and mayo in a medium bowl. It helps if the cream cheese is at room temp.
Take the spinach and place it in the middle of an old kitchen towel. Bring the sides together and squeeze all of the water out of the spinach. Set aside for now.
Meanwhile, drain and chop the artichokes. Melt the butter in a large frying pan that is oven safe. Add the garlic and sauté for about a minute or two. Add the artichokes and spinach and cook for about 2 minutes.
Add the sour cream mixture, cheeses (keeping 1/2 of a cup of each for topping), red pepper flakes, season all salt and black pepper. Stir to combine. Sprinkle with remaining cheese and into the oven it goes.
Bake for about 20 minutes or until it is bubbly and cheese starts to turn golden brown.
Remove from the oven and serve with pita chips.
Recipe by: Mrs. Schwartz