With the holidays quickly approaching, it’s time to start thinking about what to serve all those guests who are going to be sitting around your home and your dinner table. In my mind, this is the perfect time of year to get creative and come up with really amazing finger foods but it’s also the perfect time of year to pull out old classics that are sure to delight your guests, like Spinach and Artichoke Dip! Try this easy recipe (it’s keto too) that can be paired with chips, veggies, crackers and more for a quick and impressive spread when guests are coming.
- 2 Tablespoons of Butter
- 2 Tablespoons of Garlic (Minced)
- (1) 12 Ounce Package of Frozen Spinacy
- (1) 15 Ounce Can of Artichoke Hearts (Chopped)
- 8 Ounces of Cream Cheese
- 1 Cup of Shredded Mozzarella Cheese
- 1 Cup of Shredded Gruyere Cheese
- 1 Cup of Grated Parmesan Cheese
- 3 Tablespoons of Sour Cream
- 1 Tablespoon of Mayonnaise
- ½ Teaspoon of Salt
- ½ Teaspoon of Pepper
- ½ Teaspoon of Paprika
- Preheat your oven to 375 degrees.
- In a large non-stick skillet, melt the butter over medium heat.
- Add in the garlic, spinach and artichokes and cook for 2-3 minutes. Transfer to a bowl.
- Reduce your heat to low and add the cream cheese, Mozzarella, Gruyere Cheese and ½ Cup Parmesan Cheese to the pan, warming is slowly.
- Once the cheese are creamy, add the spinach mixture, sour cream, mayo, salt, pepper and paprika and mix well.
- Once mixed, transfer the mixture to a greased oven safe baking dish and top it with the remainder of the Parmesan Cheese.
- Bake the dish for 15-20 minutes.
- Remove it fro the oven and serve it hot with your favorite finger foods.
To start my Spinach and Artichoke Dip, I preheated my oven to 375 degrees. Then, I grabbed a large skillet and melted my butter over medium heat. Once the butter was melted, I added my garlic, spinach and artichokes and cooked them for 2-3 minutes, just long enough to soften them. As soon as the spinach was soft, I transferred it to a bowl.
After transferring my spinach mixture to a bowl, I reduced the heat to low and warmed the cream cheese, mozzarella cheese, Gruyere cheese and 1/2 cup of my Parmesan Cheese, stirring them slowly until they were all creamy. Then I added my spinach mixture back in.
With the base of my Spinach and Artichoke Dip complete, I added in my sour cream, mayo, salt, pepper and paprika and mixed everything together until it looked creamy and delicious.
Once my mixture was complete, I transferred it to a greased baking dish and topped it with the rest of my Parmesan Cheese. Then all that was left to do was bake it for 15-20 minutes!
My Spinach and Artichoke Dip came out of the oven hot, bubbly and ready to be served with my favorite finger foods like crackers, veggies or chips!
I hope you will try this easy dish over the holiday season that all your guests are sure to love! Enjoy!