Creamy Creole Spinach and Artichoke Dip - Behind the Camera and Dreaming

Creamy Creole Spinach and Artichoke Dip

Monday, September 14, 2015

I am so excited for DAY TWO  of Fall Recipe Week! Don't forget to add your favorite recipe to the link-up below and check out all the others that are there so far.


Before the recipe, I want to share a little background. If you are not into story time, feel free to skip to the good stuff. I promise I will completely understand. So, as I was saying, I am not a chef, I am barely a creative cook. I like to try new things, but if it's original it's probably just me putting my personal spin on something I liked. Over the years, I have found a few copy-cat recipes that I really love. One being this broccoli salad, it's my version of what was found on the Ruby Tuesday's Salad bar. It was one of my favorite places to eat in Starkville while I was in college. It was that in between a nice restaurant and fast food place that a group of girls could go or you could go on a casual date. Another one of those places is TGIFridays. We never had one here growing up, but while I was in grad school and even after, we frequented the two in Memphis for good casual dining. Then we discovered what it was like to live in downtown memphis and never went to a chain restaurant again! That isn't totally true, but I do miss that Memphis food. Seriously, if you are ever visiting and have time to eat your way through Memphis - I'm your girl. Anyway, today's recipe is kind of a variation of TGIFriday's Spinach and Artichoke Dip, but better because as you will learn this week, I love some Tony Chachere's.


So let's get to it!

Here's what you will need for Creamy Creole Spinach and Artichoke Dip: 

  • 1 (10 ounce) package frozen spinach, thawed and drained. I put the spinach between paper towels and press down to absorb and drain the water/juices.
  • 1 (14 ounce) can artichoke hearts, chopped
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1/2 -3/4 cups mozzarella cheese, cubed
  • 3/4 cup parmesan cheese, grated
  • 1 teaspoon minced garlic
  • 1 teaspoon creole seasoning Tony Chachere's Creole Seasoning- I don't know if they sell this everywhere so here's my amazon affiliate link.)

 Instructions:

  • Combine spinach and chopped artichoke hearts in an oven safe dish
  • Add all other ingredients, saving 1/4 cup grated parmesan for the top of the dish
  • Creole seasoning can be added to taste. You can also add more in later by just stirring the dish after heating.
  • Heat in oven 15-20 minutes at 350 degrees
The dip is shown here with King's Hawaiin Bread and it is so good together, however, it can be served with Tortilla chips, Santitas are our favorite, bagel crips or pita bread are also delicious. 


This dip is great for Fall. It's warm creamy and perfect for guests. Pin this one for Football parties, holiday guests, and just enjoying with the family all gathered around the dinner table. 

Don't forget to link up your Fall recipes!

(Also linking up with: Try a New Recipe Tuesday, Dream Create Inspire)





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