Would you like some spinach artichoke dip?

For years, I have wanted to learn how to make spinach artichoke dip. I had some tasty spinach artichoke dip at a baby shower years ago and I craved it ever since. I have ordered it in restaurants, but they all seemed bland.

I have looked up various recipes over the years, but I was daunted, because a lot of the recipes involved mayonnaise, which is something I just loathe. Also, a lot the recipes didn’t seem to have the tangy zing I was searching for.

What is a Pug Veg to do when she wants spinach artichoke dip that will meet all her requirements? She creates her own recipe!

I have made this recipe three times in the past few months: two potlucks and one get-together with my lady-friends. It has been a hit every time. It is so easy to prepare and it tastes so good.

Here’s a photo of what was left the first time I made this dip:

Spinach Artichoke Dip

1 and 1/4 cup shredded monterey jack cheese (As always, I recommend you use Cabot cheeses if they are available to you.)
1/2 cup shredded asiago cheese
1/2 cup sour cream (Again, use Cabot if it’s available)
1/2 cup vegan mayonnaise
1 package of frozen spinach, thawed and well drained
1 can of water packed artichoke hearts, drained and chopped
A splash of hot pepper sauce (can be omitted)
Salt, pepper, garlic powder, and basil to taste

Pre-heat the oven to 350 degrees.

I like to thaw and drain the spinach in the beginning of the preparation, because, it is the most time consuming part of the recipe, unless you are choosing to shred the cheese by hand, which is what I usually do. You can let the spinach thaw naturally or you can microwave it for a couple of minutes.

Next, mix all of the ingredients together in a large bowl, reserving 1/4 cup of the shredded monterey jack cheese.

Pour the dip into an oven safe container (I use one that is very similar to this one.) and sprinkle the remaining 1/4 cup of shredded montery jack cheese over the dip.

Bake at 350 degrees for approximately 20 minutes, or until the dip is warm and bubbly and the top is slightly brown.

I have served this with veggies, bread cubes, and woven wheat crackers. I think the woven wheat crackers (think Triscuits) work the best. I didn’t like it with the bread, because the bread was too soft to really scoop up the dip. If I decide to use bread again, I will toast the bread first, just to make dipping easier.

Oh, before I forget, coming up in the future, I will be featuring Fashion Exchange and Baxter’s Bagels on the blog. Two great local businesses that you should check out if you haven’t already.

Have a great day and keep cooking!

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