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Quick And Cheesy Spinach Artichoke Dip

Quick and Cheesy Spinach Artichoke Dip

Yields 3 cups

  • 1 cup California sour cream
  • 4 ounces (1/4 lb) California cream cheese, softened
  • 1 can (14 ounces) artichokes in water, drained
  • 1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry (about 1 cup spinach after water is removed)
  • 1 tablespoon lemon juice
  • 2 cloves garlic, crushed
  • 1 1/2 cups grated Cheddar and Monterey Jack cheese mix (in two portions)
  • Salt and cayenne pepper to taste
  1. In food processor or blender, combine sour cream and cream cheese and process until smooth, about 1 minute. Add artichokes, spinach and garlic. Process or chop until well combined, scraping sides of the work bowl or blender jar as needed.
  2. In a large mixing bowl, combine artichoke mixture, lemon juice, half the grated cheese and salt and cayenne pepper to taste. Transfer mixture to a 1-quart microwave-proof baking dish and spread smoothly.
  3. Cover with a paper towel and microwave on high for 3-4 minutes, or until bubbly around the edges. Remove bowl (it will be hot) and sprinkle remaining cheese over the top. Microwave on high for 1 minute, until cheese is melted.

Oven Directions:
Preheat oven to 400°F. Add final sprinkling of cheese to top of dip and bake, uncovered, for 20-25 minutes or until slightly browned and bubbly.)

Note:
Serve with pita chips, bagel chips, baked tortilla chips, crisp potato skins or crunchy raw vegetables.

Recipe provided by the California Milk Advisory Board.

If you require photographs in a different format or are interested in additional information from the California Milk Advisory Board, please contact Rayanne Zackery, Ketchum for the California Milk Advisory Board, rayanne.zackery@ketchum.com.