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With Christmas in the rear view mirror it’s time to think about what easy yet delicious appetizers to serve at New Year’s Eve get togethers. Despite what sophisticated and creative dishes hosts serve party-goers, the creamy dips are always the first to be scrapped clean. So I say, give the people what they want, and try this quick and easy classic Spinach Artichoke Dip recipe! 

This easy, creamy and flavorful recipe comes from the “Ahead of Thyme” food blog. Made with a rich and cheesy base, flavored with fresh garlic, and packed with just enough artichokes and spinach for a perfect balance of ingredients. This recipe is ready to eat in just 30 minutes, as it only needs a 20 minute bake.

Spinach Artichoke Dip ingredients:

• 1 (8 ounce) block cream cheese, softened at room temperature
• 2 tablespoons mayonnaise
• ¼ cup sour cream
• 1 tablespoon garlic, minced
• ¼ cup Parmesan cheese, freshly grated
• ½ cup mozzarella cheese (or cheddar cheese)
• ¼ teaspoon ground black pepper (or to taste)
• 1 (14 ounce) can artichoke hearts, well drained and finely chopped
• ½ cup (150 grams) frozen chopped spinach, thawed and well drained

Cooking instructions:

1. Preheat the oven to 350F.
2. In a large mixing bowl, mix together cream cheese, mayonnaise, sour cream, garlic, parmesan, mozzarella and pepper. Stir until ingredients are evenly combined.
3. Drain the artichokes and spinach well, add them to the mixing bowl and mix until well incorporated.
4. Spoon the mixture evenly into a 1-quart baking dish.
5. Bake for 20 minutes until the dip is bubbly and heated through.
6. Serve immediately with crackers or toasted baguette slices.

Recipe tricks and tips:

• Drain the spinach: To avoid a watery dip, make sure you drain your spinach and artichokes as much as humanly possible. Press them into a cheesecloth or mesh wire strainer to remove excess water.
• How to use leftovers: You can use leftovers to create something new like this delicious Spinach Artichoke Pasta.
• How to store: Cover the baking dish tightly with plastic cling wrap (or transfer leftover spinach artichoke dip in an airtight container) and store in the refrigerator for 4-5 days.
• How to reheat: You can eat this spinach artichoke dip cold. You can also reheat it in the microwave or in the oven the same way you baked it the first time — for 20 minutes at 350F.

May your New Year’s Eve be delicious! See you all in 2024!