Well-Seasoned Cookbook

flavorful recipes perfected over time

Spinach Artichoke Dip

I never liked artichokes before I tasted this delicious party dip. With its tasty flavor and creamy texture, this dip goes great with chips, toasted bread, or even as an addition to a vegetable tray.

Ingredients:

4 ounces cream cheese, softened

1/2 cup milk

11.4 ounce envelope vegetable soup mix

1 garlic clove, minced

1 can (14 oz) artichoke hearts in water.

1/4 cup fresh spinach

2 Tbsp. lemon juice

8 ounces sour cream

Parmesan cheese

Directions:

In a medium saucepan whisk the cream cheese and milk until smooth. Drain the can of artichokes and chop into small pieces. Also chop the spinach into smaller pieces. Add artichokes, spinach, soup mix, and minced garlic to the cream cheese mixture.

Heat on the stovetop using a medium-low heat and cooking about 5-7 minutes until hot (do not boil). Remove from heat.

Add the lemon juice and sour cream to the mixture and stir well so the ingredients are completely blended together. Transfer the dip into pie plate or other shallow baking dish. Sprinkle parmesan cheese on top and bake at 350° for 20-30 minutes until the top is golden brown and the dip is heated through. Serve hot.