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Cheesy Spinach Artichoke Dip


Y’all know how picky my daughter is. She’s a frenchfryaterian. However, she loves her some Cheesy Spinach Artichoke Dip. Now, that is.

 

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So, I can’t tell you how excited I was when she wanted to get Spinach Artichoke Dip while we were out having lunch a few days ago. Katelyn wants to eat something with spinach? AND artichokes? YAY!! – Let’s order it.

Well…unfortunately it really sucked. BAD. And I’m just not gonna name the restaurant because, well, I’m not a bitch.

So what do I do? I make it and prove that Mama always makes it better. 

 

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Always.

I, of course, cheesed it up and added some heat. We tried a couple of different versions. 

 

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For the first version we used sharp white cheddar, which was good – but didn’t really seem to fit well with all the flavors.

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Then, we decided to try Gouda.

Yes, Gouda it is.

IT IS SO good. Gouda is like the most perfect cheese. It has all the soft meltiness of Mozzarella, but it’s still a tad sharp and salty (a little, not a lot). Keep in mind you don’t have to add the lemon juice, but I did, probably because I feel the need to add an edge to everything. Taste it first, then decide.

And stop looking at my wintered-out crackly dry ass fingers. Focus on the dip.

Here’s your Printable!

 

Cheesy Spinach Artichoke Dip

Ingredients

  • 10 oz. frozen chopped spinach, thawed and drained
  • 14 oz. can quartered artichoke hearts, drained
  • 1 cup Gouda cheese, shredded
  • 1/2 cup Parmesan cheese, shredded
  • 1/2 cup reduced fat mayo
  • 1/4 cup 1/3 less fat cream cheese
  • 1 tbsp red pepper flakes
  • 1 tsp salt
  • One little tiny squeeze of lemon juice (optional)

Instructions

  • Preheat oven to 350 degrees.
  • Combine everything in a food processor and pulse until smooth; pour into a baking dish.
  • Bake for 25-30 minutes, until bubbly.
  • [xyz-ihs snippet="Swoop"]
https://www.dixiechikcooks.com/cheesy-spinach-artichoke-dip/

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