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Spinach and Artichoke Dip
Created by: Howcan Team
Ingredients
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- In a large bowl, mix together 1 (10 ounce) package of thawed and drained chopped spinach, 1 (14 ounce) can of drained and chopped artichoke hearts, 1/2 cup of mayonnaise, 1/2 cup of sour cream, 1 cup of grated Parmesan cheese, 1 cup of shredded mozzarella cheese, 1 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper.
- Transfer the mixture to a baking dish.
- Bake in the preheated oven for 25 minutes, or until bubbly and lightly browned.
- Allow to cool for a few minutes before serving with tortilla chips, pita bread, or vegetable sticks.
Spinach and Artichoke Dip has a rich history dating back to the 1950s, when it first appeared on menus in the United States. This creamy, indulgent dip gained popularity in the 1980s and became a staple at many restaurants and gatherings. Chefs like Wolfgang Puck and Emeril Lagasse helped popularize the dish, adding their own unique twists. Today, it's a beloved appetizer found on menus across the country, from casual eateries to upscale restaurants. The key to a great Spinach and Artichoke Dip lies in the perfect balance of creamy cheese, tender spinach, and tangy artichokes. For a twist, some chefs add ingredients like bacon or jalapenos for an extra kick. One of the best versions of this dish can be found at the iconic New York City restaurant, The Spotted Pig, where it's served piping hot with crispy bread for dipping. Whether you're making it at home or dining out, the key is to ensure the flavors are well-balanced and the texture is creamy and luscious.
40 min
8
220 calories
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