And what do we do to make sure this spinach-y, artichoke-y, cheesy-delicious dip is the perfect consistency for corn-chip-dippin’? Let us tell you! The name of the game is blanching our spinach, then squeeeeeezing out all the excess water. This step prevents the spinach from adding too much liquid to the dip while cooking. Yeah, it’s an added step, but it’s so worth it. We’ll always go the extra mile for you, WECO Fam. Artichoke dip science, it’s a thing. We’ve studied it, eaten it, and hope to master it. Let us know what you think 🙂
Total prep time: 15 minutes
What’s in your bag:
- Artichoke dip
- Chips
What you’ll need from home:
- Nothing!
How to prep:
- Preheat your oven to 350F.
- Remove the top and stick the dip in the oven for 15-17 minutes so it gets nice and melty (its container is oven safe).
- Remove from the oven carefully.
- Grab your chips and dip away!
And that’s it! Dinner solved, dinner served. #weareWECO
