Spinach Artichoke Dip Recipe
with carrots, celery and chips
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Ingredients
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Dip Ingredients
Vegetable Dippers
Chips
Method
Dip Preparation
- 1
Prepare Spinach
Wash and thoroughly dry the fresh spinach leaves. Roughly chop them and set aside.
- 2
Prepare Artichokes
Drain and rinse the canned artichoke hearts. Chop them into small pieces and set aside.
- 3
Mix Ingredients
In a large mixing bowl, combine the cream cheese, sour cream, and mayonnaise. Use a hand mixer or spatula to blend until smooth.
- 4
Add Remaining Ingredients
Add the chopped spinach, artichoke hearts, Parmesan cheese, garlic powder, salt, black pepper, and red pepper flakes into the bowl. Mix until all ingredients are well combined.
- 5
Bake the Dip
Preheat your oven to 350°F (175°C). Transfer the mixture into a baking dish and spread it evenly. Bake for 25-30 minutes or until the top is golden and bubbly.
Vegetable Preparation
- 6
Prepare Carrots
Peel the carrots and cut them into sticks or rounds for dipping.
- 7
Prepare Celery
Wash the celery stalks and cut them into sticks for dipping.
Serving
- 8
Serve the Dip
Once the dip is baked, remove it from the oven and allow it to cool for a few minutes. Serve warm with tortilla chips, carrot sticks, and celery sticks.