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Baked spinach and artichoke dip served in crisp phyllo shells as an easy finger food appetizer.

Spinach and Artichoke Dip

This dip is an simple to make favorite of mine that I like to combine with the Phyllo shells to make an easy to eat finger food.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American

Ingredients
  

  • 8 oz Bag fresh baby spinach
  • 14 oz Canned artichoke hearts (in brine, not oil)
  • 8 oz Cream Cheese (room temperature)
  • 1/2 cup Sour Cream
  • 1/2 cup Mayonnaise
  • 1/2 cup Grated Parmesan
  • 1 tsp Garlic Salt

Instructions
 

  • Blanche spinach in boiling water and drain. Drain artichoke hearts as well
  • Place both on a cutting board and roughly chop until they are in small pieces.
  • Combine in bowl with all other ingredients and mix well
  • Move the dip into an over safe container and bake at 350° F for 25 minutes. Serve hot with tortilla chips or crackers.
Keyword Dip