‘Tis the season for potlucks and parties. I have several go-to dishes that are quick to make and easy to transport, but this one probably tops my list. It’s simple, inexpensive, and addictively delicious.
There are many variations of this savory party favorite, but my personal preference calls for tangy bits of sun-dried tomatoes. I think it helps balance the richness of all the cheese and enhances the textures of the spinach and artichokes. I’ve used both jarred, marinated sun-dried tomatoes and the kind that come dry in a package. Both work well, but the dry ones are less messy when you chop them, so I tend to lean in that direction.
If you want a more dramatic presentation, you can use the Oven Method and serve this up in a pretty dip dish. Or, if you’re like me, and want to keep things low maintenance, just toss all the goodies in a crockpot and pour yourself a glass of wine while you wait for the magic to happen.
Spinach and Artichoke Dip with Sun-Dried Tomatoes
16 oz. cream cheese
8 oz. sour cream
4 T. butter
1 ½ c. fresh grated Parmesan cheese
14 oz. artichoke hearts (I prefer frozen or jarred, not canned), chopped
10 oz. frozen chopped spinach, thawed and squeezed dry
2 fresh garlic cloves, minced/pressed (or 1 t. garlic powder)
½ c. chopped sundried tomatoes
Salt and pepper to taste
Crockpot Method – Throw everything in the pot and set to high heat. Stir occasionally until everything is melted, then reduce heat to warm setting. *Use a disposable slow cooker liner to make cleanup a breeze!
Stovetop/Oven Method – Preheat oven to 425 degrees. In a pot on the stovetop, melt together the first 3 ingredients. Add 1 c. of the Parmesan cheese (reserve some for topping), and everything else. Stir until combined. Transfer to a greased casserole dish, sprinkle with remaining Parmesan and bake for 20 minutes or until bubbly and golden on top.
Serve with crusty bread, toasted crustini, or tortilla chips.