Hot Artichoke and Spinach Dip II is the ultimate comfort food dip that brings together creamy cheese, tender spinach, and tangy artichokes in one irresistible bite. This warm, bubbly appetizer is perfect for gatherings, game nights, or anytime you want a quick and delicious snack.
Hot Artichoke and Spinach Dip II:
Loved for its rich texture and savory flavoUr, this dip pairs perfectly with crackers, toasted baguette slices, or fresh veggies. It’s simple to prepare, oven-baked until golden, and always a hit at parties or family dinners.
History of Spinach Dip II:
The origins of Artichoke and Spinach Dip trace back to the 1950s when artichokes became a popular ingredient in American kitchens. The combination of spinach and artichokes gained fame in the 1980s when restaurants started serving it as a warm appetizer with chips or bread. The “II” in this recipe title represents a modern, upgraded version of the classic, with added cheeses and a creamier consistency for maximum indulgence.
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Hot Artichoke and Spinach Dip II
Ingredients
- 1 (10 oz) package frozen chopped spinach, thawed and drained
- 1 (14 oz) can artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Grease a small baking dish.
- In a large bowl, combine cream cheese, mayonnaise, and sour cream until smooth.
- Add garlic, Parmesan, mozzarella, artichokes, and spinach. Mix well.
- Season with salt and pepper to taste.
- Spread the mixture evenly into the prepared dish.
- Bake for 20–25 minutes or until hot, bubbly, and lightly golden on top.
- Serve warm with crackers, chips, or bread slices.
Notes
- Drain spinach thoroughly to prevent watery dip.
- Chop artichokes finely for smoother texture.
- Add red pepper flakes for a little spice.
- Substitute Greek yogurt for sour cream for a lighter version.
- Bake in individual ramekins for elegant serving.
Tips for Hot Artichoke:
- For a golden crust, broil for 2–3 minutes after baking.
- Use freshly grated Parmesan for better flavour.
- Add a handful of shredded cheddar for extra cheesiness.
- Keep the dip warm in a slow cooker for parties.
- Pair with toasted pita chips or vegetable sticks for dipping.
FAQs for Spinach:
Q: Can I make Hot Artichoke and Spinach Dip II ahead of time?
Yes, prepare it a day before and refrigerate. Bake just before serving.
Q: Can I use fresh spinach instead of frozen?
Yes, sauté 3 cups of fresh spinach until wilted, then drain and chop.
Q: What kind of artichokes work best?
Canned or jarred artichokes packed in water or brine work best.
Q: How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat before serving.
Q: Can I freeze this dip?
Yes, freeze before baking and thaw in the refrigerator before heating.
Conclusion:
Hot Artichoke and Spinach Dip II is a timeless appetizer that combines comfort and sophistication. With creamy cheese, tender spinach, and flavorful artichokes, this dip is a guaranteed crowd-pleaser. Whether it’s a party or a cozy night in, this easy, oven-baked dip brings everyone back for seconds!