I love Spinach and Artichoke Dip and eat it more often than I probably should. I have this amazing no-fail recipe that is quick, easy, gooey, cheesy, and oh so delicious.
But as good as this recipes is…..there are some people that don’t like artichokes. My brain can’t even process this as being a possibility, but I have heard it is so.
At this point I will offer an amazing alternative…..This wonderful, warm, and creamy Spinach Dip. I will even go so far as say this it is the best I have ever had!
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INGREDIENTS
- 1 box or bag of spinach (10-12oz)
- 1 pkg (8 oz each) cream cheese, softened
- 1 can Rotel or or 1 can petite diced tomatoes if you don't want any heat
- 1/4 teaspoon garlic powder or 2 cloves of garlic chopped
- 1/2 cup onion
- 4 oz Velveeta cheese
- 3/4 stick butter
DIRECTIONS:
1. Chop the onions and mince the garlic, then sweat in butter over medium heat in a saucepan (I like to use a cast iron skillet) until translucent.
2. Cut both Velveeta and cream cheese into chunks and melt into onions and garlic, continue to stir to prevent burning.
3. Once cheeses are fully melted, stir in thawed, drained spinach and then stir in drained tomatoes.
4. Enjoy with pita or tortilla chips!