Nancy and I were visiting Ponte Winery in Temecula and they were serving this awesome-tasting Spinach-Artichoke Dip. It was different than many of the typical Spinach Dips that are around these days. Everyone seems to have their own version. This is my version combining all the ingredients that I believe will convince you that this is the Best Spinach-Artichoke Dip that you have had! This dish is not heavy-handed in the spices. There is no garlic in my version. But feel free to add some garlic if you are so inclined. I wanted to emphasize the spinach, artichokes, and cheeses. There are some nice savory and umami aspects the Aged White Cheddar brings to the dish. Some salt from the Parmesan. A little stretchiness from the mozzarella. Lemon to help cut the richness and we are good.
A toasted slice from a French Baguette is the perfect accompaniment for the dip. You will find yourself indulging in a couple more slices of this dip than you were anticipating eating. Try not to fill up before dinner!
If you are looking for some additional appetizers, check out some of my other recipes:
Roasted Tomatoes, Garlic, and Balsamic Vinegar
I hope you enjoy my Spinach-Artichoke Dish. Please leave your comments below and as always, thanks for Spending Time in My Kitchen!
The Best Spinach-Artichoke Dip
6
servings5
minutes20
minutesIngredients
1 French baguette, cut into oblong slices as if making crostinis
2 Tbl Melted butter for slices from baguettes
- Dip Contents
10 Oz Package Frozen Spinach
8 Oz Marinated artichoke hearts – rough chop
Juice from 1/2 lemon
1 Cup Sour Cream
1 Cup Mayo
8 Oz Block Cream Cheese
1 Cup Mozzarella, full-fat
1/2 Cup Parmesan
1 Cup White English cheddar
Directions
- Cut the baguette on the diagonal to make an oblong slice shape.
- Brush baguette slices with butter
- Pre-heat saute pan. Add slices to pan to toast. Set aside when complete.
- Add Dip Contents above into a large saucepan. Set heat to Medium.
- Stir to mix all ingredients as they melt and combine.
- Time to serve your guests!
- Enjoy!!
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