I left out the steaming of the spinach and just baked the whole thing at 350 for about 20 minutes. If I’m lucky enough to have some of this dip left I keep it in the fridge then scoop out a few spoonfuls and microwave briefly until heated through. What a great recipe The dip was the hit of my birthday party. You can make the dip a day in advance then let it rest at room temperature 30 – 60 minutes and bake. If you are looking to make it a little lighter try it with light cream cheese, light mayonnaise, and light sour cream. A go-to appetizer for parties, this spinach and artichoke dip has all the creamy-inside, brown-and-crispy-on-top texture and cheesy taste that makes dips like this appealing, but with less calories and fat. If doing so steam it and blanch in ice water, then squeeze excess liquid and chop. You can definitely use fresh spinach here in place of frozen. Add the artichoke hearts and spinach, sprinkle with the garlic powder, smoked paprika, red pepper flakes. I try to have at least one hot dip like this spinach artichoke cheesy dip or this Buffalo Chicken Dip and a couple of cold dips, like this 7-Layer Dip or this Pimento Cheese Dip. In a 10-inch cast-iron skillet over medium heat, heat the oil until shimmering.
Dips are always one of my favorite things to serve at parties or special occasions. To make the crostini – slice up baguette into 1/2-inch slices brush the rounds with olive oil, and bake in 400 degree oven on baking sheet just until the bread starts to get a nice golden brown. Slow Cooker Spinach Artichoke Dip Recipe.
Bake in preheated oven until heated through and melty, about 20 minutes.
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