Hot Artichoke and Spinach Dip

Always a crowd pleaser. Recipe courtesy of Wade Sullivan.

Serves 20


1 small onion, chopped

1 tbsp of garlic, minced finely

1 can of artichoke hearts 398 mL/14 oz, drained and chopped

1 package of fresh baby spinach, cooked and drained very well

1/2 cup sour cream

1/2 cup mayo

4 oz cream cheese (1/2 a block), room temperature

large handful of Kraft's Tex-Mex shredded cheese

1/4 cup Parmesan cheese

Flatbread or baguette, for serving


Step 1: In a frying pan over medium heat, heat a little bit of olive oil. Then add the chopped onion and season with salt and pepper. Saute for 3-4 minutes, then add the minced garlic. Saute for another minute and remove from heat.

Step 2: In a large bowl, mix together the sour cream, cream cheese and mayo. Make sure the spinach is very well drained and give it a rough chop. Add the spinach and artichokes to the bowl, along with the Parmesan cheese and the onion and garlic mixture.

Step 3: In a large, shallow baking dish, add this mixture and spread out. Cook for 15-20 minutes in the oven at 325 F. Take out of the oven, add the shredded Tex-Mex cheese and cook until melted and golden brown.

Step 4: While the dip is still cooking, put the flat bread into the oven to allow it to heat through. When the dip is ready, take the bread out as well and cut into pieces for dipping. Serve.