Spinach & Artichoke Dip

The go-to bar at SU, Chuck’s, was not only known for its cheap beer and pitcher specials on Friday nights ($3.50 for a pitcher? I’ll take three!), but also for it’s awesome bar food. Sundays you can get cheap wings, and Mondays there’s a burger special. But my absolute favorite midnight snack was the spinach and artichoke dip. Something about a piping hot spin art dip oozing with cheese just always made the night even better. So, as I reminisced on the delectable dip, I decided to try to recreate my own. After looking up a few different recipes online, they all seemed to be very similar. The proportions of the ingredients differed slightly, so I just tweaked and combined a few to make my own. Although it doesn’t taste identical, this recipe is still delicious and impossible to stop eating once you start.

Cheesy Spinach & Artichoke Dip

Here’s what you’ll need:
1 cup chopped artichoke hearts
1 10 ounce package of frozen spinach, thawed
1/3 cup grated parmesan cheese
2/3 cup light sour cream
2/3 cup mayonnaise made with olive oil
1 8 ounce package of low fat Philadelphia cream cheese
3 or 4 cloves of garlic, minced
shredded parmesan & romano cheese (to sprinkle on top)

Here’s how you do it:
1. Combine all ingredients in a large mixing bowl, and mix well.
2. Pour dip into a baking pan or pie dish, evenly distributing it over the whole dish.
3. Sprinkle the shredded cheese on top.
4. Bake at 400° F for 25 minutes, or until hot and bubbly.

You can vary the ingredients a bit, depending on which ingredient you’d rather be stronger. If you don’t want a strong spinach taste, I suggest putting in less than the whole package, because it does have a decently strong spinach flavor.

Serve with tortilla chips or your favorite crackers. I ate it with whole wheat Ritz crackers, and my dad and I couldn’t stop eating it!

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