This is a cool and creamy, no-bake, take on the traditional Spinach Artichoke Dip Recipes. I have always been in a quandary as to how to get a hot dip to a party and have it still be warm. And you never know if you are going to be able to pop something in an oven when you get there. Then there is a the case of the summer picnic where you probably don’t want anything to be as warm as the weather. So, here’s my answer…
Ingredients:
1 – 10 oz package of frozen spinach
2 – 6 oz jars of Marinated Artichoke Hearts
1 – 8 oz can of water chestnuts (sliced or whole, it doesn’t matter, you are going to chop them anyway)
16 oz of Sour Cream (light sour cream will work, but it will change the flavor quite a bit)
16 oz container of Ricotta Cheese (Homemade ricotta is awesome, but the store bought stuff will work better in this recipe)
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2 Tbsp of White Vinegar
1 tsp of Salt
Directions:
Defrost (not cook) the package of spinach. In a colander (or by hand), press out as much of the liquid as possible and place it in a mixing bowl. Chop the Water Chestnuts into small pieces and add them to the bowl. Drain both jars of Artichoke Hearts and slightly mash them with a fork to separate the pieces, then add them to the bowl. Add the White Vinegar and the salt and stir together. Add the Sour Cream and Ricotta Cheese and stir everything together. It is best if you can let it sit in the refrigerator for at least an hour (overnight is fine too) before serving, this allows the flavors to combine better. Give the whole thing a stir right before serving in case any of liquid separated out. Enjoy with crackers, chips or as a spread.