Creamy Spinach and Artichoke Dip
Ingredients
- 2 10-ounce boxes frozen, chopped spinach
- 1 8-ounce package cream cheese, softened
- 1 10 3/4-ounce can cream of celery soup
- 4 tablespoons unsalted butter
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 14-ounce can artichoke hearts, drained and chopped
- 1 1/2 cups grated Swiss cheese
- 1/2 cup grated Parmesan cheese
- Pinch of cayenne pepper
- Salt and black pepper to taste
Instructions
Preheat oven to 350 degrees. Cook spinach according to package directions; drain. Transfer spinach to a blender or food processor. Add cream cheese and soup; process until smooth. In a large skillet over medium-high heat, melt butter. Add onions and garlic; cook until tender, 3-5 minutes. Remove from heat and stir in spinach mixture, artichokes, cheeses and cayenne pepper. Add salt and black pepper to taste. Pour dip into a lightly greased 13x9x2-inch baking dish. Bake until hot and bubbly, 25-30 minutes. Serve with assorted chips and crackers. For easy entertaining, the dip can be assembled a day ahead. Cover and refrigerate and then bake just before serving. Serves 8-10.