Hot Spinach & Artichoke Dip2006-11-23
- Course: Appetizers
- Yield : 20
- Servings : 20
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 25m
- Add to Recipe Box
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!
- 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
Cook spinach according to label directions and drain well.
Sauté onions in butter. Add spinach, artichokes, sour cream, cream cheese, Parmesan, and Mozzarella, stirring well between each addition.
Slowly stir in evaporated milk to thin as needed.
Serve in a chaffing dish or slow cooker with tortilla chips or crackers.