Spinach and Artichoke Dip Recipe (Hot or Not)

Follow the instructions on the frozen spinach and simmer 1 cup until tender. Drain thoroughly and squeeze out any excess water once you can comfortably handle it. You can even fry it in a dry, non-stick skillet until the water evaporates. Transfer the bowl of a food processor. If you use a food processor, instead of stirring the ingredients, the dip will turn out green as in this photo.

Drain the artichokes in a fine mesh strainer; set aside to drain, squeezing out as much water as possible.

Add the cream cheese (warmed in the microwave for 1 minute, if you want a warm dip), sour cream, and mayonnaise; pulse until thoroughly combined.

Top with the artichoke hearts (chopped, if stirring), Parmesan cheese, pimentos (if using), and hot sauce. Sprinkle the garlic powder and salt over the top to evenly distribute. Pulse a few more times. (You want the ingredients to distribute evenly but do not puree the mixture. If you over pulse you want up with green tip.)

Scoop the dip into a bowl and serve on a large plate surrounded by toasted slices of gluten free baguettes, gluten free crackers, or raw vegetables. Traditionally, spinach artichoke dip is served inside a hollowed bread bowl/boule.