I can’t even begin to guess how many people have asked me about this dip, and requested a copy of the recipe after I tell them how easy it is to put together. I would take a stab in the dark and guess that everyone that has tried it has talked to me about it at one point or another. All you need is a food processor and you can have this dip ready to rock and roll for your next potluck event, work party, or social gathering. Check out what they are saying about this recipe over at All Recipes:
“Doubled the recipe. Perfect! Fabulous.”
For bigger crowds, making a double batch is probably going to be a good idea for you so that everyone can get some.
Ingredients
1 sweet onion, cut into quarters
8 cloves garlic, or more to taste
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) package frozen Bird’s Eye chopped spinach, thawed and drained
1 (8 ounce) package shredded Kraft Parmesan cheese
1 (.4 ounce) packet dry vegetable soup mix (such as Knorr)
1 (8 ounce) package reduced-fat Philadelphia cream cheese, softened
1 cup reduced-fat mayonnaise
1 (8 ounce) container reduced-fat sour cream
Instructions
Blend onion and garlic in a food processor until finely chopped. Add artichoke hearts; process until chopped. Add spinach, Parmesan cheese, and vegetable soup mix; process until well incorporated. Transfer mixture to a nonmetallic bowl.
Blend cream cheese, mayonnaise, and sour cream in the food processor until smooth; stir into artichoke mixture.
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Quick Tip: This is already pretty salty. Try it with dipping chips, pita, or bread with less salt.
Thanks again to All Recipes for this super simple and yummy recipe.
