Here’s another throwback post! I posted this RIGHT after I started blogging, which was right after I came back from a trip down the Colorado River. We made a version of this on the river that blew my mind, so I came back and immediately made it again at home! It’s CREAMY, rich, cheesy… definitely not for the feint of heart (or the dieter). All of that means: YUM. So good! Enjoy!
The rest of this post is from way back when! xo
Remember when I posted that pasta as a total teaser for spinach artichoke dip? Well, here you go – I assure you it was worth the wait. This stuff is not for the amateur spinach artichoke lover: it is the best. The combo of cheeses here results in a big WIN for you (the eaters). What’s the secret? Cheddar. Cheddar cheese. I’ve always loved cheddar, so why not include it here? (hey Junior prom, remember when I ate 1/2 a block of Tillamook Cheddar before I went to dinner? Those were the days…)
This dip is not hard to make, it just takes a little bit of time to get everything mixed together before popping it in the oven. Once it’s baking, prepare for some taste bud teasing until it’s ready to eat – it smells awesome! This is a hit at parties, is best served hot, and will generally not leave leftovers; however, this makes a substantial amount of dip, so you might be lucky enough to have some for breakfast!
- 1 Tbs olive oil
- 2 garlic cloves, minced
- 12 oz artichoke hearts, drained and diced
- 1/2 lb sharp cheddar cheese, cubed
- 6 oz frozen spinach, thawed and liquid pressed out
- 8 oz sour cream
- 8 oz cream cheese
- 1 Tbs hot sauce (I recommend Cholula)
- 4 oz parmesan cheese, shredded
- Salt and Pepper
- Preheat oven to 375 F.
- Heat oil in large pot. Add garlic and cook until fragrant. Add all ingredients except parmesan, salt, and pepper. Stir on medium to low heat until fully melted. Add parmesan and pepper, stir until incorporated. Add salt to taste.
- Pour mixture into an 8×8″ baking dish, or skillet, and bake for 30 minutes*, or until the top is browned. Serve hot with crackers, bread, or cut vegetables for dipping.
If you’re pressed for time, get it nice and hot on the stove and then just broil for a few minutes — keeping an eye on the top for it to get golden-brown!