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yeg bbq dip recipe entertaining
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Baked Spinach and Artichoke Dip Recipe

Ingredients

  • 1 (8-oz) package cream cheese, room temperature
  • ½ cup sour cream
  • ¼ cup grated Parmesan cheese, plus more for topping
  • 3-4 garlic gloves, minced
  • 1 lemon
  • 1 can artichokes, drained and chopped (or marinated artichokes)
  • 1 (10-oz) package of frozen chopped spinach, thawed and squeezed dry
  • salt & pepper
  • baguette, crackers, chips (for serving)

Instructions

  • Preheat the barbeque to medium-high heat, or oven to 350°
  • In a large bowl, combine the cream cheese, sour cream, Parmesan cheese, garlic, lemon juice and lemon zest (to taste). Mix well to combine. Fold in the artichokes and spinach. Season with salt and pepper, to taste.
  • Transfer to cast-iron skillet or baking dish and spread evenly with a spatula. Top with more Parmesan cheese and cover with foil.
  • Bake for 10 minutes. Remove the foil. Cook uncovered for 15-20 minutes, or until the top is bubbly and golden brown. CAUTION – it will be extremely hot coming off the grill or out of the oven. Serve with baguette, crackers or chips on the side. Enjoy!