This spinach artichoke dip is one of my most requested dishes of all time. Another simple dish to make and is always a hit. It is a staple at every Easter, Thanksgiving, Christmas, and Sunday football party. I have not tried to make a Dairy-Free version of this dip, because I think it would alter the taste too much for those who find it delicious, but it is naturally Gluten-Free. I serve it with tortilla chips, but it is also great (and a little healthier) with cut up vegetables like celery, carrots, and cucumbers. Enjoy!
Shopping List
- 12 oz. jar of marinated artichokes chopped (I get mine at Trader Joe’s)
- 10 oz. box of frozen chopped spinach (thawed & drained)
- 1 cup sour cream
- 1 cup mayonnaise (I use Hellmann’s but for a healthier option you can use this one HERE)
- 1 lb. shredded colby monterey jack cheese (I buy two 8 oz. bags of the Kraft finely shredded)
- 2-3 cloves of garlic minced
- 1 large tomato diced (optional for those who like tomatoes)
- 1 cup shredded parmesan cheese
- 1 large bag of tortilla chips
Instructions
Combine all of the above ingredients (except the parmesan cheese) in a large bowl. Mix well. Place in 3 quart baking dish (using one that comes with a lid and carrying case is great for transporting to a party). Sprinkle the parmesan cheese on top. Bake at 350° for 15-20 minutes (or until bubbling). Serve with tortilla chips.
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