There must be a million versions of hot spinach artichoke dip. Here’s mine. I’m not a big fan of dip nor of artichoke hearts, but this had me reaching for more.
Leftovers would make a good sandwich spread, especially a wrap … with chicken and/or portobello mushrooms.
2 garlic cloves, minced
1 (14 oz) can artichoke hearts
1 (10 oz) box frozen spinach
1 (8 oz) bar cream cheese, cubed
2/3 c Parmesan cheese (more or less to taste)
1 c sour cream
Defrost spinach (refrigerate a couple of days in advance or microwave) and drain, pressing out excess water with the back of a spoon.
Drain and chop artichoke hearts.
Heat olive oil in a heavy bottomed skillet. Gently sauté garlic until fragrant.
Add artichoke hearts and continue sautéing for a few minutes, taking care not to burn the garlic.
Incorporate spinach, then the cream cheese. Stir in Parmesan and sour cream.
You can start eating it at this point, (if you weren’t already), or you can heat it through on the stovetop or bake at 375° for 20 minutes before serving.
Serve with chunks of crusty peasant or sour dough bread, flatbread crackers, crudités.