Spinach Artichoke Dip

Elizabeth Ries, host of Twin Cities Live, shares her favorite recipe for holiday gatherings

Photos provided  

When I was growing up in Apple Valley, my dad was the pastor of a Lutheran church. That meant Christmas Eve was a late night of church services. I remember watching the line of church members wishing my dad a Merry Christmas and waiting for it to end so we could head home to set up a buffet of appetizers and open presents. To this day, cheese boards, shrimp cocktail, various dips, little smokies in a slow cooker, and the pickled herring only my dad would eat sounds like the perfect Christmas “dinner.” I’ve been making this dip since I started hosting my own holiday gatherings.

Spinach Artichoke Dip (makes 12 servings)

1 cup shredded mozzarella cheese, divided
½ cup freshly grated Parmesan cheese, divided
½ cup sour cream
16 ounces cream cheese, room temperature
1 cup shredded Muenster cheese
4 cloves garlic, minced
112-ounce can artichoke hearts, drained and chopped
½ of a 10-ounce package frozen chopped spinach, thawed, and squeezed dry
1 teaspoon salt
½ teaspoon freshly cracked black pepper, plus more to taste

1. Heat the oven to 350°F. 

2. Mix ½ cup of the mozzarella and ¼ cup of the Parmesan in a small bowl and set aside. 

3. Mix the rest of the ingredients together in a large bowl, then spoon into a 1½-quart baking dish. Top with the remaining cheeses and another crack of pepper. 

4. Bake uncovered for 30 minutes until the top is golden brown and bubbling.

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