We finally had our first visitors come stay with us in our new house in Germany! Timmer’s friends from gradeschool (as they call it in Iowa) are coming to stay with us for a few days before all of us head over to Stuttgart for Cannstatter Volksfest, Stuttgart’s Oktoberfest. I was thrilled to finally have some friends over and I couldn’t wait to break out some of our hosting gifts that we got as wedding presents!
I knew I wanted to use the chips and dip serving dish, but I didn’t want to do the regular chips and salsa. I decided on a spinach and artichoke dip with warm baguette slices and veggies. Plus a cheese and charcuterie plate, of course.
I’ve always just bought the spinach and artichoke dip from Publix, but sadly I don’t have the luxury of that over here. I also always thought spinach and artichoke dip was kind of a difficult dip to make, so I was pleasantly surprised when I realized it was super easy. This dip is also super versatile and can be eaten cold, warmed up in the microwave, or baked – so you’ve got plenty of options!
Ingredients
- 8 oz cream cheese, softened
- 1/4 cup sour cream
- 14 oz artichoke heart, drained and chopped
- 3/4 cup spinach, blanched and chopped
- 1/2 cup shredded parmesan cheese
- 1/2 cup grated asiago cheese
- 1/2 cup shredded mozzarella cheese
- 2 cloves garlic, diced
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon garlic powder
- salt and pepper to taste
Preparation
- In a medium bowl, combine all of the ingredients
Using either a hand mixer or a fork, mix together all of the ingredients
- To bake, spread the mixture evenly into a baking dish.
Sprinkle some additional parmesan cheese on top. Bake in a preheated oven to 350 degrees F (190 C) for 20 minutes, or until slightly bubbly.
- Or, to serve chilled, scoop mixture into a covered bowl.
Cover the dip and place in the fridge for 30 minutes.