One of the very first appetizers that I made was this one. It’s crazy to think that I published this recipe back on my old blog back in 2006! How time flies so quickly. Anyway, this Spinach Artichoke Dip is easy and yummy. It makes a ton, but will be gone in no time. Perfect for the Christmas work parties, church potlucks, and much more.

Spinach Artichoke Dip - Everyone raves about this dip anytime I bring it to a party.

Spinach Artichoke Dip

Servings: 5 cups
Prep Time: 10 minutes

Ingredients:
10 oz. package frozen chopped spinach, thawed and well drained
9 oz. can artichoke bottoms, well drained and diced
8 oz. package cream cheese, softened
2 cups sour cream
1/2 cup mayonnaise
1 tbs. fresh lemon juice
1/4 tsp. garlic powder
1 tsp. salt
1/2 tsp. freshly ground black pepper
few drops of Tabasco or your favorite hot sauce
1 cup of water chestnuts (optional – for some crunch)

Spinach Artichoke Dip

Directions:
Squeeze all the moisture out of the spinach.
Squeeze out the juice in the artichokes and water chestnuts. Give the chop water chestnuts a rough chop.
(I ground up the artichokes in my food processor to prevent getting big chunks in one bite. I think it enables everything to blended to have a more uniform taste.)
In a large bowl, combine all ingredients and mix well until blended.
Cover and refrigerate for at least 3 hours or up to 24.

 

Spinach Artichoke Dip
 
Prep time
Total time
 
Author:
Recipe type: Appetizer
Serves: 5 cups
Ingredients
  • 10 oz. package frozen chopped spinach, thawed and well drained
  • 9 oz. can artichoke bottoms, well drained and diced
  • 8 oz. package cream cheese, softened
  • 2 cups sour cream
  • ½ cup mayonnaise
  • 1 tbs. fresh lemon juice
  • ¼ tsp. garlic powder
  • 1 tsp. salt
  • ½ tsp. freshly ground black pepper
  • few drops of Tabasco or your favorite hot sauce
  • 1 cup of water chestnuts (optional - for some crunch)
Instructions
  1. Squeeze all the moisture out of the spinach.
  2. Squeeze out the juice in the artichokes and water chestnuts. Give the chop water chestnuts a rough chop.
  3. (I ground up the artichokes in my food processor to prevent getting big chunks in one bite. I think it enables everything to blended to have a more uniform taste.)
  4. In a large bowl, combine all ingredients and mix well until blended.
  5. Cover and refrigerate for at least 3 hours or up to 24.

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