I live in the desert so it can be torture to be outside in the heat of the day, but the evening hours are wonderful. It’s so pleasant enjoying a meal outside on the covered patio. I like to keep dinners fresh and light on hot days and this Creamy Spinach Artichoke Dip with vegetables makes the perfect appetizer.
This dip is also delicious with crackers, bread sticks, or artisan bread slices. I haven’t tried it on chips yet but I think that will probably be my kids favorite.
It’s usually too hot to cook indoors so we barbecue outdoors a lot in the Summer. And what would a barbecue be without plenty of good food?
It never fails that my kids are starving and the meal isn’t even close to ready. This Creamy Spinach & Artichoke Dip helps with those hunger pangs. It’s also one of my favorite appetizers so I get to enjoy it while I’m preping and cooking dinner.
1 cup MIRACLE WHIP Dressing
1 cup Knudsen Light Sour Cream
1 14 oz can artichoke hearts, drained and finely chopped
1 9 oz package frozen chopped spinach, cooked, cooled and well drained.
1/2 tsp. garlic powder
3 green onions thinly sliced
3 canned chipotle peppers in adobo sauce, chopped
I actually squeezed the water out of the spinach to make sure it was really well drained.
Combine all ingredients.
Refrigerate 1 hour or until chilled.
Yep, it really is that simple! You know me, I love anything spicy and with a bit of tang. This Creamy Spinach & Artichoke Dip doesn’t disappoint. You can’t beat this unique, one-of-a-kind creamy blend of sweet and tangy. You can also substitute 14 oz. can chopped green chilies for the chipotle peppers if that’s more your style.
I try to make everything as easy for family and guests as possible so I made individual dip cups for everyone. Just add a couple spoonfuls of dip to a small bowl or wide plastic cup then add the veggies and/or crackers around the side of the bowl. They’re easy to carry around and to get seconds, plus no chance of double dipping.
This dip is delicious with so many foods, so have options for everyone. My favorite was the carrots and the kids favorite was the bread. I even had gluten-free crackers available.
You have leftover dip? No worries. Spread a thin layer of Creamy Spinach & Artichoke Dip onto crisp pizza crust or flat bread and top with finely chopped fresh veggies. Yum, I know what I’m having for lunch tomorrow. What other ways would you serve the leftover dip?