Spinach Artichoke Dip

Spinach Artichoke Dip! It’s deliciously rich, perfectly creamy and cheesy, brimming with spinach and artichokes and it’s always a crowd favorite.

A HISTORY STORY: Spinach Artichoke Dip

 Spinach and Artichoke dip became prominent in the 50s when eating in front of the TV became more common. These became widespread as they do not require any utensils. Consumer Packaged Goods companies like Lays, Hellman's and Lipton's helped push this trend.

Spinach and artichoke dip has been a classic American appetizer that has been popular since the 50s.

Ingredients

• 8 oz. cream cheese, well softened

• 1/4 cup sour cream

• 1/4 cup mayonnaise

• 1 garlic clove, minced (1 tsp)

• 2/3 cup (76g) finely shredded parmesan cheese

• 1/2 cup (56g) finely shredded mozzarella cheese

• Pepper, to taste

• 1 (14 oz) can quartered artichoke hearts, can liquid drained, squeeze artichokes to drain excess liquid, chopped

• 6 oz. frozen spinach, thawed, squeezed to drain excess liquid

Instructions

1. Preheat oven to 350 degrees. Spray a small (1 quart) baking dish with non-stick cooking spray.

2. In a mixing bowl stir together cream cheese, sour cream, mayonnaise, garlic, parmesan, mozzarella and pepper.

3. Stir in artichokes and spinach.

4. Spread mixture evenly into prepared baking dish. Bake in preheated oven until heated through and melty, about 20 minutes.

5. Serve warm with tortilla chips, crackers or toasted baguette slices