Spinach and Artichoke Hot Dip

This is not your average dip. Served warm and beefed up with artichoke hearts, garlic, and the beautiful saltiness of Parmesan cheese, this spinach and artichoke hot dip is hearty enough to be a meal. That’s a good thing, because you won’t want to stop eating it.

Late October/early November is shaping up to be a sports lover’s dream. It seems like there’s some sporting event or another on TV just about every night of the week. We’re big Mississippi State fans in my house (#HailState), but we’ve usually got one game or another going on Saturdays.

This spinach and artichoke hot dip is the perfect companion for game day. It’s super easy to prepare, and it’s served warm, a nice departure from other dips. The dip is hearty and packed with flavorful ingredients like garlic, Rotel tomatoes, and Parmesan cheese. The whole thing gets melted in the oven, resulting in a gooey appetizer that’s filling enough to double as a meal.

My mother-in-law threw this together several weeks back while my sister-in-law and I were doing some freezer cooking. It was beautiful when it came out of the oven, with its golden bread crumb topping and flavor-packed creaminess. It didn’t matter that spinach and artichokes aren’t usually my thing. It turns out I’ll eat pretty much any vegetable, given that it’s bathed in some form of cheese and flavored with garlic.

We couldn’t stop sampling this dip as we cooked. When they left- and took the dish of dip with them- I saved myself a generous portion and proceeded to eat nearly the entire thing for lunch. I feel no shame about it because 1. Spinach and 2. It was so freaking good.

Spinach and Artichoke Hot Dip

Ingredients

10 oz. frozen spinach, thawed, drained, squeezed, and finely chopped
1 can artichoke hearts, drained and chopped
3 cloves garlic, finely minced
1 can Rotel tomatoes
1/2 c. mayonnaise
12 oz. cream cheese, softened
2 tsp. lemon juice
1 c. Parmesan shredded cheese
1 c. bread crumbs
1 c. pecans (optional)

Instructions

Preheat oven to 375 degrees. Drain spinach and wrap it in a dish towel or paper towels to remove excess liquid. Finely chop the spinach and the artichoke hearts.

Mix together all ingredients except the bread crumbs. Pour into a greased baking dish. Sprinkle bread crumbs over the top and bake for 25 minutes, or until bread crumbs turn golden. Serve warm with pita chips, tortilla chips, or veggies.

Looking for more irresistible dips? Try Southern Pimento Cheese or Roasted Red Pepper Hummus.

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