I kept asking my mom what I could bring for our Christmas Eve dinner, she insisted nothing, but finally she settled for me bringing an appetizer. Then she fractured her ankle and we all had to step it up a little bit so my older sister took charge. It is so sad that Betsy Crocker is out of commission. Anyways, when Applebee’s was having it’s 2 for $20 deal, my grandma would always want the spinach and artichoke dip, so that is why I went with this for an appetizer. It is so creamy and delicious! I whipped this up earlier this morning and plan to pop it in the oven when we get back from church. Obviously the picture above is prior to this being baked, I will update with a picture later on!
If you haven’t checked out Annie’s Eats, you should. Her blog is amazing and I aspire to be as good as her one day! I would say she is my blog idol. She inspires me on daily basis.
Have a wonderful Christmas!!!
Spinach Artichoke Dip
Recipe by Annie’s Eats
8 oz. cream cheese, softened
1/3 cup freshly grated Parmesan cheese, plus more for topping
1/3 cup sour cream
1/3 cup mayonnaise
10 oz. frozen chopped spinach, thawed and drained
1 cup coarsely chopped canned artichoke hearts
4 cloves roasted garlic*, smashed
¼ tsp. salt
½ tsp. roasted red pepper flakes
Preheat the oven to 400˚ F. In a medium bowl, combine the cream cheese, Parmesan, sour cream, mayonnaise, spinach, artichokes, roasted garlic, salt and red pepper flakes. Mix well with a rubber spatula until all ingredients are evenly blended. Spread into a small baking dish. Sprinkle additional grated Parmesan over the top if desired. Bake for 35-40 minutes or until the top is slightly browned. Serve warm with baguette slices, pita chips, crackers, etc.
*To roast individual cloves of garlic, I just throw the unpeeled cloves into a baking dish or pan and bake at 350˚ F for 25-30 minutes. Let cool before squeezing the cloves from the peels.