Spinach Artichoke Dip Recipe

Creamy, cheesy, and warm Spinach Artichoke Dip will have everyone oohing and ahing. Serve with tortilla chips or toasted pita wedges for an out of this world appetizer!

Do you have a certain appetizer that always jumps out at you on the menu at restaurants? For me it’s Spinach Artichoke Dip.

This recipe is from the California Pizza Kitchen Pasta, Salads, Soups, And Sides Cookbook and it’s one of my favorite dips to make for serving a crowd. It makes a huge batch and is always a crowd pleaser.

Don’t worry about having leftovers. In fact you want to have leftovers. It makes the best topping for baked potatoes ever. So good you’re going to want to have a baked potato covered in Spinach Artichoke Dip every night of the week.

This isn’t a super cheesy dip. There’s just enough cheese to add some flavor, but it is a really, really creamy dip. And a bunch of garlic, onion, and chicken bouillon really punch up the flavor.

Make sure you drain your spinach really well. I stick it in the refrigerator a day ahead of time to defrost. And then I squeeze it in paper towels to get all the liquid out.

Make this dip for the next football Sunday. It is sure to be a fan favorite.

PS- I can’t get my daughter to stop painting her fingernails black.

Try These Other Dip Recipes:

• Jalapeno Popper Crab Dip
• Hot Jalapeno Bacon Spinach Dip
• Crock Pot Crab Artichoke Dip

Originally published Sept 20, 2014

Recipe Source: slightly adapted from California Pizza Kitchen Pasta, Salads, Soups, And Sides

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