Spinach and Artichoke Dip



Most fourth of July celebrations include a BBQ, summer drinks, and of course snacks.  When I’m hosting I like to have a good variety of dishes that are easy to snack on, but when I’m only bringing one dish to a group gathering my go to is often spinach and artichoke dip. It’s a dip generally loved by all, and a quick and easy dish to make when pressed for time.


I like to add a few extra ingredients from the traditional spinach and artichoke dip to give it more flavor. It has always been a crowd-pleaser to any event I have taken it to, and makes for easy cleaning when it gets completely eaten up.


4 cups chopped spinach

2 cups roughly chopped artichoke hearts

1 cup chopped basil leaves

1 1/2 packages of cream cheese

1/2 cup sour cream

3/4 cup shredded cheese blend (I buy the pre-blended packages which usually have parmesan, mozzarella, provolone, romano and asiago)

2 tablespoons mustard


Pre-heat oven to 350F. Let the cream cheese sit at room temperature for a few minutes to get it softened. Mix cream cheese and sour cream in a pyrex/oven safe dish and mush together using a rubber spatula. Add the chopped spinach, basil leaves, artichokes and mix. Add mustard and parmesan cheese, then cream contents together until fully mixed.

Bake for 15 – 20 minutes, or until dip has just started to bubble. Let cool and serve with tortilla chips or chopped vegetables.




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