Name: Baked Spinach Artichoke Dip
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 6
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)

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.

Scale

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)

Instructions

Preheat oven to 350 degrees F.
Use hand to squeeze water out of the defrosted spinach and put in the food processor or blender.
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.
Serve with bread, crackers, pretzels or chips.

Notes

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