This is my first submitted recipe. I have tried many other spinach dip recipes from this website, but felt like something was missing or they were too "Alfredo-ey." So I modified the recipes I found to eliminate the Alfredo sauce and substituted in the cheeses I had on hand. Voila! A delicious recipe that I felt proud to share with my fellow cooks. Serve with chips or veggies. I hope you enjoy!
Ingredients
- salted butter: 2 Tbsp
- bag fresh spinach: 1 piece (16 ounce, chopped)
- marinated artichoke hearts: 0.5 cup (chopped)
- onion: 2 Tbsp (diced)
- bottled minced garlic: 1 tsp
- ground black pepper: 1 tsp
- salt: 0.5 tsp
- red pepper flakes: 0.5 tsp
- cream cheese: 0.5 pack (8 ounce pack, softened)
- Parmesan cheese: 0.25 cup (grated)
- ounces processed cheese food (such as Velveeta®): 2 piece (cubed)
- ounces horseradish Cheddar cheese: 2 piece
Metric Conversion
Stages of cooking
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Melt butter in a large pot over medium heat. Add spinach, artichoke hearts, and any marinade oil that remains after chopping them. Add onion, garlic, pepper, salt, and red pepper flakes; cook, stirring regularly so it doesn't burn on the bottom, until spinach has wilted and mixture is wet, about 3 minutes.
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Reduce heat to low and add cream cheese, Parmesan cheese, processed cheese, and Cheddar cheese. Stir occasionally and allow to simmer, uncovered, until cheeses have melted and some of the water from the spinach has cooked off, about 3 more minutes. This allows the herbs and spices to infuse their flavor into the dip. Serve hot.
