When my husband and I first started dating, spinach and artichoke dip was our thing. Everywhere we went we ordered some. Over time my husband grew tired of spinach and artichoke dip, and I no longer had anyone to order it with. Every once in a while he would still order it and eat some, but not like we used. (Yep, still giving him grief about it too.)

So as much as I love spinach and artichoke dips, I have never made one and it has been years since I have eaten one — until today. Now that I have had another taste of the creamy goodness, I love it all over again. Perhaps even more so with the bold, tangy flavor of MIRACLE WHIP.

MIRACLE WHIP Creamy Spinach & Artichoke Dip

Ingredients: 

• 1 cup MIRACLE WHIP Dressing
• 1 cup BREAKSTONE’S Reduced Fat or KNUDSEN Light Sour Cream
• 1 can (14 oz.) artichoke hearts, drained, finely chopped
• 1 pkg. (9 oz.) frozen chopped spinach, cooked, cooled and well drained
• 1/2 tsp. garlic powder
• 3 green onions thinly sliced*
• 3 canned chipotle peppers in adobo sauce, chopped

Optional – Substitute 1 can (4 oz.) chopped green chiles for the chipotle peppers.

*Note, I left the green onion out because of personal tastes. 

Directions:

Cook, cool and drain the spinach. Drain and chop the artichoke hearts. Then combine ingredients in a medium bowl. 

Refrigerate for one hour or until chilled and serve.  

And because my husband isn’t interested in sharing my MIRACLE WHIP Creamy Spinach & Artichoke Dip (his loss!), it is the perfect dip for a party. With Labor Day just around the corner, I can’t wait to share this unique, one-of-a-kind creamy blend of sweet and tangy with my friends and family. 

By the way, it also tastes great with carrot sticks!

That’s my new Creamy Spinach & Artichoke Dip, and I am #Proudofit.

For more ideas on how to ensure your salads, dips and sandwiches don’t go unnoticed visit MIRACLEWHIP.com.