Yields: 2 Cups | Preparation Time: 15 minutes | Start to finish: 25 minutes
This delicious Artichoke & Spinach Dip can be served hot or cold. Serve with chips, pumpernickel bread or in a bread bowl. Make sure to check out the Turkey and Artichoke Grilled Sandwich. Yummy!
1/2 Package Cream Cheese (4 Oz. of 8 Oz Package), Softened
1 Package Lipton Vegetable Soup & Dip Mix
1/2 Cup Frozen Cut Spinach, cooked, drained and squeezed of liquid
1 Cup Artichoke Hearts, Quartered (1/2 of 13.75 Oz Can), drained and roughly chopped
1/3 Cup Sour Cream
1/3 Cup Hellmann’s Mayonnaise
1 Tablespoon Grated Parmesan & Romano Cheese
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1. Cook about 2 cups of frozen spinach according to package directions. Transfer into a colander and drain then press liquid out with the back of a spoon. Set aside.
2. Whisk all ingredient together in a medium mixing bowl until well blended.
3. Refrigerate at least one hour prior to serving (dip will thicken slightly). Store up to 4 days in an airtight container.
For Hot Dip: Prepare above and preheat oven to 400 degrees. Transfer dip into an oven safe baking dish and cook 10 – 12 minutes. Enjoy!
Cooking w/ Author, K.G. Petrone 