Warm Spinach Artichoke Dip

There are two different kinds of spinach dip in my world. There’s the cold kind that I usually just buy from the store and served with sliced baguette  And then there’s warm spinach dip that must have artichokes too and I like to scoop with something crunchy like tortilla or pita chips. 

I’ve been making this hot spinach artichoke dip for years now. It’s a go to for my thanksgiving appetizer spread and floats in and out of my rotation for other parties. You can choose to bake it or throw it in a crockpot, however you prefer!  The crockpot is convenient for staying warm but I also like the oven for browning some cheese on top. (I can’t resist brown and bubbly cheese) 

It’s super easy and everyone loves it!

Warm Spinach Artichoke Dip

2 cups shredded Italian cheese blend (if you can’t find that blend, half mozzarella half Parmesan will do)
15oz can artichoke hearts, drained and chopped
2/3 cup sour cream 
1/3 cup mayo
5 cloves garlic, minced 
12oz bag frozen spinach, thawed, drained and squeezed of excess water 
8oz cream cheese, softened 
1 tsp. Kosher salt 
Half cup more of shredded Italian cheese (optional)

In a bowl mix together all ingredients (except the extra half cup of cheese if you are using it) until well combined. 
Crockpot: Place mixture in crockpot on high until warmed all the way through. Once it is warm, turn down to low to hold. 
Baked: Spray an 8inch baking dish with nonstick spray and scoop mixture in. Cover with foil and bake in a 375 oven until warm all the way through, about 25-30 minutes. Once hot, remove foil and top with the extra shredded cheese. Broil until brown and bubbly. 

Serve with pita or tortilla chips.