Spinach Artichoke Dip: A Game Day Delight

I love how the simplest moments on our farm become cherished memories, like last Sunday when I was in our farmhouse kitchen, getting ready for our son, Anthony, and his girlfriend to come over for supper. 

As I gathered ingredients from our creamery, I couldn’t help but smile thinking about trying a new recipe for spinach artichoke dip.

The magic begins with our homemade Alfredo sauce, made with butter we made for ourselves here on the farm. 

There’s something special about knowing exactly where your ingredients come from – from the grass our cows graze on to the fresh milk we use to make our cheeses. 

When you’re stirring that sauce and watching the cream cheese melt into pure silky goodness, you’re participating in a tradition that goes back generations on our family farm.

The heart of this recipe is our signature cheese blend – Royer Mountain and Galen’s Good Old. 

Galens Good Old, a gouda style, adds a creaminess to the mixture, and Royer Mountain, an aged alpine, adds just the right amount of bold savory depth to the dish.

When you make this spinach artichoke dip, you’re bringing a piece of our Pennsylvania farmland right into your kitchen.

Once the Eagles vs Packers game began, Anthony joked that it was “the cheesesteaks versus the cheeseheads,” but we were all too busy reaching for another scoop of dip to laugh. 

That’s what I love most about sharing farm-fresh food – it brings people together and creates those perfect, unhurried moments of connection.

When you make this dip, you’re not just preparing a snack; you’re creating an experience that your family and friends will look forward to time and time again. 

There’s something magical about watching everyone gather around, sharing stories and laughter while enjoying food made with ingredients you can trust.

This dip is on its way to becoming our family’s favorite, and I have a feeling it might become yours too.

Game Day Delight: Spinach Artichoke Dip

Servings

8-12

servings

Prep time

30

minutes

Cooking time

20

minutes

Ingredients

• Homemade Alfredo Sauce

• ½ cup butter (we use homemade from our milk)

• 1 8oz package cream cheese (we use homemade)

• 1 cup whole raw milk

• ⅓ cup Parmesan cheese

• ½-1 Tablespoon garlic powder

• pepper to taste

• Spinach Artichoke Dip

• 14 oz can of artichoke hearts

• 10 oz frozen spinach, thawed

• 10 oz Alfredo sauce (homemade or prepared)

• 1 cup (4oz) Royer Mountain, shredded

• 1 cup (4oz) Galen’s Good Old, shredded

• 4 oz cream cheese (or homemade)

• 1 teaspoon minced garlic

Directions

• Homemade alfredo sauce
• Melt butter in a medium saucepan.
• Add the cream cheese cut into 4 or more squares. Mix well.
• Add the cup of milk, Parmesan cheese, garlic powder, and pepper. Stir until mixed.
• Once it is mixed and sauce-like, take it from the burner and allow to thicken.
• Spinach Artichoke Dip
• Drain and coarsely chop the artichoke hearts into chunks. Chop the thawed spinach.
• Measure out 10 ounces of Alfredo sauce. Measure 1 cup of the shredded Royer Mountain and Galen’s Good Old. Soften 4 ounces of cream cheese and add the minced garlic.
• Combine all these ingredients in a mixing bowl, saving ½ cup of Galen’s Good Old for the top.
• After mixing, pour it into an oven safe bowl or crock. Bake 15-20 minutes at 350°F.
• Serve with tortilla or pita chips, naan, or pumpernickel bread.