Description
This creamy and flavorful Spinach & Artichoke Hissy Fit Dip combines tender spinach and artichoke hearts with rich Velveeta, muenster cheese, sour cream, and a savory herb and garlic soup mix. Baked to bubbly perfection, it’s a crowd-pleasing appetizer perfect for gatherings or cozy nights in.
Ingredients
Scale
Dip Ingredients
- 1 (10-oz) package frozen spinach, thawed and drained
- 1 (14-oz) can artichoke hearts, drained and chopped
- 16 oz sour cream
- 8 oz Velveeta cheese, cut into small cubes or shredded
- 4 oz muenster cheese
- 1 packet Lipton Savory Herb with Garlic Soup & Dip Mix
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Lightly spray a 9×9-inch baking pan with cooking spray to prevent sticking and set it aside.
- Mix ingredients: In a large bowl, thoroughly combine the thawed and drained spinach, chopped artichoke hearts, sour cream, Velveeta cheese cubes or shreds, muenster cheese, and the packet of Lipton Savory Herb with Garlic Soup & Dip Mix. Mix well until all ingredients are evenly incorporated.
- Arrange in pan: Spread the dip mixture evenly into the prepared 9×9-inch baking pan, smoothing the top for even baking.
- Bake the dip: Place the pan in the preheated oven and bake for 30 to 40 minutes until the dip is hot and bubbly throughout. The top should be slightly golden when done.
- Serve warm: Remove the dip from the oven and let it cool for a few minutes before serving. Enjoy it warm with your favorite chips, crackers, or fresh vegetables.
Notes
- Be sure to squeeze out as much liquid as possible from the thawed spinach to avoid a watery dip.
- You can substitute muenster cheese with mozzarella or Monterey Jack if preferred.
- This dip can be prepared ahead of time and refrigerated before baking; just add a few extra minutes to the baking time if baking from cold.
- For a low-fat version, use reduced-fat sour cream and cheese alternatives.
- Serve with pita chips, tortilla chips, or sliced baguette for a delicious appetizer.
