This recipe from Tom Butler is a sure-fire winner – it’s incredibly easy and just tastes really, really good! I like to serve this type of dip in a bread bowl, but you can actually serve it in anything you want.
Note – this also is very good unheated. You can just blend the dip ingredients and serve and everyone will still be very happy.
I made this with medium hot green chiles (Big Jim). Just make it to suit whatever heat level you want. If you make it with very hot chiles, the flavor of the spinach and artichokes will probably be overpowered, so mild and medium chiles are my preference. I also generally prefer to use marinated artichoke hearts over regular canned, but this dip has so much flavor anyway, people are not likely to notice any difference.
This is also a good dip to experiment with. For Christmas, I’m going to try adding diced pimentos. That’s also guaranteed to be a hit!
- 1 cup parmesan
- 1½ cup chopped frozen spinach
- ½ cup diced green chiles
- ⅓ cup diced artichoke hearts (either marinated or regular canned)
- 2 cups sour cream
- 1 cup cream cheese
- ⅓ cup mayonnaise
- 2 tsp garlic powder
- 2 cloves garlic, pressed
- 1 large bread boule (French or sourdough) or 2 small boules
- top with paprika, diced tomatoes, or other garnish
- With a large serrated knife, cut a cone-shaped piece out of the top of the boule(s). Pull out pieces of bread from the inside to make a bread bowl. Set aside.
- Blend all other ingredients in a large bowl and spoon into the bread bowl.
- Loosely wrap in foil and bake 20 to 30 minutes at 375 degrees.
- Serve with a sliced baguette, pita chips, or tortillas.
This looks delicious. I’m going to a funeral and I will bring this a a dish. Thank you for the posting