Baked Spinach Artichoke Dip

A warm, cheesy spinach artichoke dip that is a great starter to your Thanksgiving meal or holiday party.  Serve with pretzels, crusty bread, crackers or chips.

Thanksgiving is just around the corner which has everyone thinking about dishes they are going to prepare and serve to their family. Baked Spinach Artichoke Dip is a favorite appetizer in my house and is light enough that it won’t fill you up before the main meal. Who doesn’t love spinach artichoke dip? And with loaded with parmesan cheese that is baked into a warm dip you really can’t go wrong.

The holidays are all about traditions which I love.  It brings back memories and gives me a warm feeling.  Recently we started a new tradition in my family that involves getting up early on Thanksgiving day, bundling up and doing a Turkey Trot.  Since my parents moved to Tennessee we have been spending the holiday there so at least the cold usually doesn’t involve snow!

I do not enjoy the cold but I do enjoy getting a little exercise before we eat a huge meal and spending time with my family. That is what its all about, right?

In our family we love to gather around the kitchen for Thanksgiving and spend the day cooking and preparing the meal together.  All of that cooking works up an appetite which requires a lot of appetizers for snacking.

My version of Baked Spinach Artichoke Dip mixes Real Seal Sour Cream and Greek Yogurt to help give it a creamy, thick texture.  You can’t go wrong with something that involves warm, gooey cheesy goodness.

Baked Spinach Artichoke Dip

• Author: Julia // A Cedar Spoon
• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes
• Yield: 6 1x
• Category: Dip, Appetizer

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Description

A warm, cheesy spinach artichoke dip that is a great starter to your Thanksgiving meal or holiday party. Serve with pretzels, crusty bread, crackers or chips.

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Scale 1x2x3x

Ingredients

• 2 9oz packages frozen spinach, thawed and then squeeze out the liquid (some people do it between paper towels, I do it with my hands)
• 2 – 14oz cans of artichoke quarters , drained (or can do the equivalent of frozen or fresh)
• 1/4 cup Real Seal sour cream
• 3 Tablespoons Greek Yogurt (or you could sub in cream cheese)
• 1 cup freshly grated Parmesan (divided in half)
• 2 cloves garlic
• 1 tsp of red pepper flakes (optional)

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Instructions

1. Preheat oven to 350 degrees F.
2. Use hand to squeeze water out of the defrosted spinach and put in the food processor or blender.
3. Add artichokes, sour cream, 1/2 cup Parmesan, garlic cloves and red pepper flakes to blender or food processor and blend until smooth. Put the spinach artichoke mixture in a 1 quart casserole or baking dish and sprinkle with remaining 1/2 cup freshly grated Parmesan cheese and bake for 30 minutes or until cheese is bubbly.
4. Serve with bread, crackers, pretzels or chips.

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Notes

I try to find artichokes in water and not the marinated kind because I do not like the added oil in this dip.

For more appetizer ideas check out my Appetizers and Dips Pinterest Board!

I am thankful that I have the choice to buy real milk from cows that are raised by farmers in the U.S.  REAL® Seal was started four decades ago and is an assurance that the dairy you are buying is made from milk from cows on U.S. dairy farms, and met strict manufacturing requirements.  For a  country that consumes so much dairy that is important!

This post is sponsored by my friends at REAL® Seal, and as always all thoughts are my own.  I support and share the products and brands that I truly believe in and enjoy.

Enjoy!

Julia