My homemade spinach artichoke dip is creamy, tangy, and the perfect dip for pumpernickel bread or pita chips. Easy to prepare and and delicious to eat.
What is Christmas without traditions? As a kid I always woke up at three in the morning and crept downstairs to stare at the presents Santa left under the tree for me. I would sit there for the next few hours dreaming about what may lie underneath that tantalizing wrapping paper until my parents woke up and all mysteries were revealed.
Fast forward a couple decades and I now cherish my sleep 365 days a year. The days of sneaking downstairs to gaze in wide eyed wonder at the tree are behind me now and instead I have graduated to new traditions. One of my most delicious holiday traditions is the annual construction of my homemade spinach artichoke dip recipe.
Spinach artichoke dip is one of my favorite appetizers. However, I only make it at Christmas since I tend to eat the whole thing like a ravenous beast. Let’s be honest; cream cheese, mayo, and sour cream doesn’t exactly make this dip the healthiest of recipes. Sure there is spinach in it, but that is like calling cheesy broccoli diet food. (That is a really funny inside joke to one or two of my readers) Though, maybe I can convince myself it is really a spinach and artichoke salad with a tad too much dressing. Hmm... I think I may be on to something there...
Either way, my homemade spinach artichoke dip recipe is intoxicating; it’s like crack with vegetables in it! And since I can resist anything except temptation, I devour it hot or cold. It is creamy, tangy, and the perfect dip for pumpernickel bread or pita chips.
Serve hot in the baking dish or in a beautiful serving dish like this one if I can convince one of you to buy it for me.
This is a great appetizer to make in advance. It can be kept in the fridge for a few days and just thrown back in the oven to be heated. Otherwise it would probably work great to store longer in the freezer as well, but I have not tried that yet.
Homemade Spinach Artichoke Dip Recipe – My Favorite Holiday Tradition
- 1 10 oz package frozen spinach thawed, chopped
- 2 8 oz packages frozen artichoke hearts thawed chopped
- 8 ounces cream cheese
- ⅓ cup sour cream
- ⅓ cup mayonnaise
- ½ cup grated Parmesan
- ½ teaspoon red pepper flakes optional
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- Boil the artichokes and spinach in one cup of water until softened and drain. The water can be discarded.
- Place the cream cheese in microwave for 1 minute or until soft.
- Stir in with the rest of ingredients.
- Place in 375 degree preheated oven for 20 minutes, or until hot.
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