Need a quick and easy snack for your next office event, birthday party, or bridal shower?
Always a Clermont FL favorite, this classic cold Spinach Dip gets a modern makeover with the addition of goat cheese and artichoke hearts. Of course it is still served in a bread bowl. There are some traditions you just don’t mess with.
Spinach and Artichoke Dip Recipe (Cold)
Yields: Appetizer for 8-12
Mayonnaise, 1 Cup
Cream Cheese, 8 ounces
Goat Cheese, crumbled, ½ Cup
Sour Cream, 1 Cup
Vegetable Soup Mix, 1.4 ounce package
Spinach, frozen, 9 ounces
Artichoke Hearts, marinated, 8 ounces
Round Bread Loaf, Sourdough or Hawaiian
Thaw and drain the spinach making sure to squeeze hard to get out all excess moisture. Separate the spinach so it is not one big clump.
Combine the cream cheese and mayonnaise in a glass bowl using a small handheld mixer to get a smooth consistency.
Stir in the goat cheese, sour cream, and vegetable soup mix by hand until thoroughly mixed.
Stir in the spinach and artichoke hearts.
Cover and refrigerate 2-6 hours to allow the dip to set and the flavors to blend. When it is time to serve, cut the top off the bread bowl and remove the inside of the loaf in bite sized chunks.
Serve the dip inside the hollowed out bread bowl with crackers, bread, or carrots. If you plan to transport keep the dip in a bowl that fits inside the bread round. It will prevent the bread from getting soggy and help keep its nice round shape.
This recipe was submitted as part of the Recipes from the Heart of South Lake! Have your own personal favorite? You can share it here.