‘Going Green’ can be accomplished in a lot of ways but one of the tastier ones for us is ‘The Best Spinach & Artichoke Dip EVER’. This tasty dip is from the new Ruby’s Retro Cookbook. It is perfect for parties year-round, and serve it for your St. Patrick’s Day celebration this year (alongside Corned Beef and Cabbage and Chocolate Stout Cupcakes) for a green crowd pleaser that will yield no leftovers.
1 cup coarsely chopped artichoke hearts
1 cup chopped fresh spinach
3 cloves garlic, minced
1/2 cup chopped onion
1/2 cup sour cream
4 ounces softened cream cheese
2 tbsp milk
1 cup shredded mozzarella cheese (plus more for sprinkling on top)
1/2 cup grated Parmesan cheese
1/2 teaspoon garlic salt
1/4 teaspoon Italian seasoning
1/8th teaspoon pepper
Preheat the oven to 400 degrees Fahrenheit. Combine all the ingredients in the order listed and mix until well combined.
Pour into a greased pie pan (an 8×8 inch square or casserole dish would also work). Sprinkle more mozzarella on top if desired.
Bake for about a half an hour or until bubbly and golden (you can broil it at the end if the cheese isn’t toasty enough).
About the Cookbook:
Ruby’s Retro Cookbook is a recipe book comprised of delicious family recipes from Ruby Johnson, Shop owners at Ruby Lane, and the Ruby Lane Team. It is available for digital download for $9.99 on Amazon.
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