Throwing a party? This easy artichoke dip recipe definitely needs to be on your menu. Artichoke spinach dip pairs so well with vegetables or crackers it kind of doesn’t matter which you choose to serve it with (who doesn’t want one less decision to make). I promise you that your guests will devour this dip, so you won’t have any leftovers either.
You’re probably used to the hot spinach and artichoke dip recipe, but you can also make a cold version…which is what this one is. I had enough stuff going on with my party that I didn’t feel the need to have one more thing cooking. Besides, I think a dip should be something that’s easy to throw together. Almost as easy as just going out and buying something ready made 😉 but you know, better.
I put out three dips with a ginormous vegetable platter. (I thought people would like the variety) but I might as well have just put out three bowls of this spinach artichoke dip – they inhaled it. The other two dips were eaten, but not like this one. It must be the cream cheese.
This dip recipe is very similar to the hot version, but no heat is involved in making it.
It was even easier to make because I used Melissa’s steamed artichokes. The great thing about these, versus the canned artichokes, is that you don’t have to drain them. Just zip open the pouch, chop them up and toss them into the bowl. And who wants to take the time to deal with fresh artichokes when you’re making a dip? It’s one thing if you’re having a dinner party, but for a dip recipe? I don’t think so.
The other great thing about this spinach artichoke dip recipe is that you can make it up a day or two before the party and the flavor is even better. You can’t exactly do that with the hot version. In fact, I HIGHLY recommend making this up at least a day before the party. It really lets all the flavors meld together for a much richer taste.
So throw a party and make it easy on yourself. Whip up this easy recipe and relax and enjoy yourself. It is a party after all.
- 12-14 Ounces Steamed Artichoke Hearts (roughly chopped)
- 8 Ounces Cream Cheese (light cream cheese is fine)
- ½ Cup Plain Greek Yogurt
- 1 Clove Garlic
- 2 Teaspoons Chicken Stock Bouillon (I use Knorr)
- 1 Shallot (chopped fine)
- 1 10 Ounce Package Frozen Chopped Spinach (thawed and squeezed dry)
- Parmesan cheese (optional)
- Add half of the artichokes, all of the cream cheese and yogurt, the garlic clove, the chicken stock and half of the shallot to the bowl of your food processor and buzz until everything is smooth and creamy.
- Pour the mixture into a bowl and stir in the rest of the shallot and spinach.
- Leave plain or top with shaved Parmesan cheese for serving.
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