Hot Spinach & Artichoke Dip
2006-11-23- Course: Appetizers
- Yield : 20
- Servings : 20
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 25m
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There are three types of spinach available in U.S. supermarkets: savoy (curly leaf), flat (smooth leaf) and semi-savoy (slightly curly leaves). The savoy has dark green crinkly leaves while the flat variety matches its name. The spade-shaped leaves are flat leaves and have a milder taste than the savoy. The semi-savoy leaves are slightly curly. Baby spinach comes from the smallest leaves of flat leaf spinach plants. One other type not mentioned is frozen – just great for this quick, easy and delicious dip!!! Great for weddings, family holiday gatherings and parties!
Ingredients
- 3 (10 oz) boxes frozen chopped spinach
- 1 stick butter
- 1 (16 oz) can artichoke hearts, chopped
- 8 oz cream cheese
- 3/4 cup shredded Parmesan cheese
- 6 oz Mozzarella cheese
- 1 small to medium onion, finely chopped
- 8 oz sour cream
- 1 (8 oz) can evaporated milk
Directions
Step 1
Cook spinach according to label directions and drain well.
Step 2
Sauté onions in butter. Add spinach, artichokes, sour cream, cream cheese, Parmesan, and Mozzarella, stirring well between each addition.
Step 3
Slowly stir in evaporated milk to thin as needed.
Step 4
Serve in a chaffing dish or slow cooker with tortilla chips or crackers.
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