Spinach Artichoke Dip

  in Appetizers, Gluten-Free, Recipes, Vegetarian

8 oz cream cheese, softened
1 14-oz can artichoke hearts , drained well, chopped
10 oz. spinach, frozen, thawed and liquid squeezed out
1/2 cup sour cream
1/2 cup mayonnaise
1 cup freshly grated asiago cheese, loosely packed
1/2 cup freshly grated Parmesan cheese, loosely packed
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
freshly ground pepper, to taste
Optional: paprika for sprinkling

  1. Add the cream cheese to the bowl of a stand mixer and beat a few seconds. Or add to a mixing bowl and beat cream cheese by hand with a rubber spatula or wooden spoon. Add remaining ingredients except paprika and combine just until mixed well. Don’t overmix.
  2. Heat oven to 350°F. Grease a small casserole dish, 8 inch cast iron pan, or 8″ pie plate. Spread mixture in dish, sprinkle lightly with paprika, and bake for 25-30 minutes until bubbly and lightly browned. Serve hot with crackers, veggies, and bread slices.