Classic spinach and artichoke dip, made with spinach, cream cheese, mayonnaise, Monterey Jack cheese, garlic, canned artichokes and Knorr seasonings is always a crowd pleaser for any gathering.
Classic Spinach and Artichoke Dip
Another long-time party favorite! You know, I actually see kids diving into this dip at parties.
I prefer to still use the old school recipe using the Knorr vegetable mix (#ad) for seasoning because I think it's the best, but for more of an Applebees copycat or other variations, be sure to check out the variation in the recipe cook's notes too
This dip is very often served in a hollowed-out bread bowl and makes a very nice presentation, though be sure to toast those chunks of bread you pull out and offer those alongside too!
Martha, one of our Facebook readers suggested making a Fried Bowtie Pasta as a dipper. Cook the pasta al dente, drain and pat dry. Toss the pasta with flour that has been seasoned with Cajun or Creole seasoning and then deep fry.
Drain and sprinkle with Parmesan cheese while still hot. Martha says that leftovers can be stored and that they stay crispy. Sounds marvelous!
Here's how to make this Classic Spinach and Artichoke Dip.
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| Buffet and Warming Tray - Perfect for dips! |
