Creamy Spinach & Artichoke Dip

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.

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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.

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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?

creamy spinach & artichoke dip

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.

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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.

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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.

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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.

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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?

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