Spinach Dip – Quick, Easy, and Delicious


I’m a fan of a good, hot spinach dip.  Sometimes I’ll order one if we’re out for dinner or drinks, and it’s such an awesome treat.  I had never made one myself, but we were having some friends over and I had a craving, so I thought I would try my hand at it.  Because I just sort of threw this one together based on my own tastes and what I know of spinach dip, the measurements are approximate, but for the most part I don’t think you can go wrong with any of these ingredients.  Enjoy.


1 pkg cream cheese – softened

1 cup sour cream

1 cup mayonnaise

1 cup frozen spinach, thawed and drained

1 pkg Knorr (or similar) dried vegetable soup mix

1 cup (and then some!) grated marble cheese


In a medium sized bowl, add all ingredients except for cheese and stir to combine.

Photo 4Add the one cup of grated cheese….

Photo 1Mix thoroughly, and add to a prepared baking dish. I used a Pampered Chef 9 inch stoneware pie plate.  If you use a glass baking dish, I would treat it lightly first with olive oil or cooking spray.

Photo 3


Top with the desired amount (lots) of grated cheese, and bake in a 375 degree oven for about 20-30 minutes, keeping an eye on it and removing from the oven when the top is melted and golden.

Photo 7


This is great served simply with tortilla chips, corn chips or even Doritos in a pinch.  I personally think it’s best with baked or fried pita chips.  I make my own by cutting the pocketless pitas into 8th’s, coating with olive oil and seasoning salt, and baking for about 20 minutes, turning half way through.  They get crunchy on the outside, but maintain their chewiness inside.  So good!

You could change this dip up any way you like, adding different ingredients like a shake or two of hot sauce to jazz it up a bit.  You could also finely dice some sweet red pepper and throw it in.  Some crumbled bacon on top would add to the decadence as well.  Adjust it to your preferences, that’s what cooking is all about!


Hot Artichoke Dip

I’m going to play poker with the girls tonight, and this is what I plan to take with me for everyone to munch on.  There are variations of this dip all over the place in different cookbooks, websites, etc.  One of them is kraftcanada.com – a go to place for me when looking for a recipe.


2 cans artichoke hearts, drained and coarsely chopped.

2 cups salad dressing (like Miracle Whip)

2 cups grated Parmesan cheese.

1 tbsp minced garlic or sprinkle some garlic powder.

Sliced green onions (optional)

1 bag pitas – not the pocket kind

vegetable oil

seasoning salt


Combine all but the last three ingredients in an oven safe dish.  Bake uncovered, at 350 degrees for about 20 minutes, or until hot and bubbly.  You can put it under the broiler for a few minutes if you like the top browned.

Serve with pita chips, method below:

Cut pitas into triangle wedges, about 8 per round.  Drizzle with oil and sprinkle with seasoning salt.  Toss to coat.  Bake on cookie sheet, watching carefully to make sure they don’t burn.  You just want them lightly browned.  Turn once during baking.  You want them to retain some of their chewiness.

You can make this dip ahead of time and bake off at the last minute.  You can also do whatever variations you would like.  Some drained frozen spinach would be a nice addition, or some finely diced red peppers, or oil packed sundried tomatoes.  Jazz it up to suit your tastes.  If you’re in a pinch you can also just serve with store-bought tortilla chips.  The big restaurant style so you can get lots of dip on your chip!