Spinach dip is a classic. It absolutely made our list.
Spinach dip works whether we’re discussing an appetizer while hanging out on Friday night or a snack served in the A.M. hours before the Eagles kick off in a game versus anyone. This one is most certainly a classic among the tailgating community.
Spinach Artichoke Dip
Here’s one that’s a little more universal in its recipe. Spinach artichoke dip earns a spot on the list for those that want to feel like they’re eating a little healthier. We grabbed this one from damndelicious.net. How can you scroll past a name like that?
- Two 14-ounce cans of artichoke hearts that will need to be drained and chopped
- One cup of sour cream, a 3/4 cup milk, and one small diced onion
- Two cloves of crushed garlic
- Grated Parmesan (one cup)
- One/half cup of crumbled feta cheese
- 1/3 cup of mayonnaise (some use ranch as a substitute)
- One tablespoon of red wine vinegar
- 1/4 teaspoon freshly ground black pepper and an eight-ounce package of cubed cream cheese
- Of course, we need the spinach! Make sure you have ten ounces, frozen and packaged). Be sure to thaw and squeeze until it’s dry.
- Place the spinach, Parmesan, milk, feta, mayonnaise, vinegar, artichoke hearts, sour cream, onion, garlic, and peppers into a slow cooker. Be sure to stir well. Once done, top the mixture with cream cheese.
- Cover and cook in a low-heat setting for two hours.
- Uncover and stir the cream cheese into the dip. Re-cover and cook on higher-heat setting for an additional 15 minutes.