Disclosure: This post is sponsored by MIRACLE WHIP as part of their blogger network. All year long look for great new recipes for you to try pop up here courtesy of MIRACLE WHIP. All opinions are 100% mine.
Summer is winding down to a close and I’m having a hard time feeling like it’s already “that time”. Labor Day is just around the corner and with it comes the official end of Summer. I’ve said before that I’m a summer girl, but this Summer has been strange. Lots of rain and very little “hot” days. I don’t think we’ve hardly used our pool all summer.. it’s been so chilly. I’m curious to see what the weather is going to be like Labor Day weekend, I’m hoping for warm and sunny.
We love to entertain…. and when we entertain I love to have time to actually sit and talk to our guests. I don’t like spending the entire time cooking. I also don’t like spending the entire day getting ready for a party… I like to prepare as much as I can in advance then relax and enjoy the time spent with my family and friends.
This recipe for MIRACLE WHIP Creamy Spinach and Artichoke dip is a GREAT recipe for a party! You can make it in advance, there is minimum prep required and most of all it’s quite delicious. The recipe contrasts the bold and tangy flavor of MIRACLE WHIP with some smoky chipolte peppers. Of all of the MIRACLE WHIP recipes I’ve shared this year, this one’s my favorite… it’s not your ordinary spinach artichoke dip- it has just enough kick to make it interesting but not so much that it’s overwhelmingly spicy.
I like to serve it with quartered pita bread but it would also be great with cut veggies, sweet peppers or pita chips. Are you ready for the recipe?
Here’s a tip for you. After you thaw the frozen cooked spinach drain it in a colander. Then to remove the excess water roll the spinach in paper towels. You don’t want to leave the extra water in the spinach, otherwise it will dilute your dip too much.
- 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
REFRIGERATE 1 hour or until chilled.
For more great recipes from MIRACLE WHIP you can visit their website… I’m MIRACLE WHIP and proud of it are you? #proudofit
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