I love cooking for my family and friends! I have a few recipes I share at about every gathering, without fail. One of them is this Hot Spinach & Artichoke Dip recipe; it’s been a great crowd-pleaser. Even my 8-year-old picky eater loves this recipe, which surprised me, but she loves it if we have it with Blue Diamond® Nut-Thins. I have to agree that I prefer most dips with a package of Blue Diamond® Nut-Thins because they can handle dips and toppings better than most chips, and they taste better, if you ask me.
This dip was a huge hit, but it was because we enjoyed it with a few boxes of Nut-Thins. Everyone kept telling me how amazing the dip was, WITH these crackers, so I’m assuming it’s not the dip; it’s the combo and maybe even the Nut-Thins because everyone ate all the Nut-Thins and there was dip left—not a lot, but enough to put into the refrigerator for later.
There are so many assorted flavors of Nut-Thins that I don’t know if I have a favorite, but if I had to choose, it would have to be the original Nut-Thins. My boyfriend loves the Artisan Asiago Cheese Nut-Thin crackers hands down, and my kids, well they are kids and like their mom, they like them all.
The Best Hot Spinach & Artichoke Dip Recipe
Ingredients
- 1 Package Fresh Spinach
- 6 tablespoons butter unsalted
- 3 garlic cloves minced
- 1 can artichoke hearts
- 6-8 green onions chopped
- 2/4 cups parmesan cheese
- 2 cups mozzarella cheese shredded
- 1 package of cream cheese 8 ounces
- 16 ounces sour cream
- Pepper to taste
- 6-8 green onions chopped
Instructions
- Preheat the oven to 350 degrees and grease a small baking dish.
- Add 3 tablespoons butter, garlic, and spinach to a large skillet and sauté until the spinach is wilted.
- Remove from the heat and set aside.
- Combine artichoke hearts, all but one green onion, and the remaining butter in a skillet and sauté for about 2–3 minutes. Set aside one green onion so you can use it as a garnish.
- Add 1 cup mozzarella cheese, all parmesan cheese, cream cheese, sour cream, and pepper to taste. Stir together as the cheese melts.
- If spinach is watery, use a strainer and drain the extra water out.
- Combine the artichoke mixture and spinach, remove the skillet from heat, and place it into your baking dish. Sprinkle the remaining mozzarella cheese on top.
- Place in the oven and allow to bake for about 20 minutes, or until the cheese is melted and starts turning a golden brown.
- Garnish with the green onion you set aside and enjoy with your favorite Nut-Thins.
This post was sponsored by Blue Diamond® Nut-Thins, and all opinions expressed in my post are my own.
