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Quick Cheesy Spinach Artichoke Dip

SUBMITTED BY: California Milk Advisory Board

"A savory blend of California Cheddar, Monterey Jack and cream cheese gives this hearty dip a full, rich flavor. Serve hot with crisp crackers, crunchy vegetables, thinly sliced French bread or tortilla chips."

RECIPE RATING:

Read Reviews (4)

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Original recipe yield 3 cups

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 cup sour cream
4 ounces cream cheese, softened
1 (14 ounce) can artichokes in water, drained
1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
2 cloves garlic, crushed
1 tablespoon lemon juice
1 1/2 cups grated Cheddar and Monterey Jack cheese mix, divided
Salt and cayenne pepper to taste

DIRECTIONS

Heat oven to 400 degrees F.
In food processor or blender, combine sour cream and cream cheese and process until smooth, about 1 minute.
Add artichokes, spinach and garlic. Process or chop until well combined, scraping sides of the work bowl or blender jar as needed.
In a large mixing bowl, combine artichoke mixture, lemon juice, 1/2 cup grated cheese and salt and cayenne pepper to taste. Transfer mixture to a 1-quart microwave-proof baking dish and spread smoothly.
Cover with a paper towel and microwave on high for 3-4 minutes, or until bubbly around the edges. Remove bowl and sprinkle 1/2 cup grated cheese over the top. Microwave on high for 1 minute, or until cheese is melted.
Sprinkle with 1/2 cup grated cheese and bake, uncovered, for 20-25 minutes or until slightly browned and bubbly.

FOOTNOTE

Serve with pita chips, bagel chips, baked tortilla chips, crisp potato skins or crunchy raw vegetables.

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REVIEWS

Reviewed on Aug. 14, 2008 by ebushl

I dont know know one has tried this it is great. I added some garlic and ran with it great dip MORE

Reviewed on Mar. 18, 2009 by Kyla

This dip is quick to make and has great flavor! MORE

Reviewed on Jan. 2, 2009 by valzcookin

I made this for a Christmas party I went to, and everyone loved it! This is my second attempt... MORE

Reviewed on Oct. 9, 2008 by ABQKieslings

This was OK, but not the greatest. I would suggest finely chopping, not processing the... MORE