Spinach Artichoke Dip

5 from 11 votes

Spinach artichoke dip is a creamy blend of artichoke hearts, spinach, sour cream, and cheeses that's perfect served with tortilla chips, pita chips, or crudité.

Prep Time5

Cook Time25

Total Time30

Course: Appetizer

Cuisine: American

Servings:

Author: James Delmage and Tara

Ingredients

3 tablespoons olive oil
5 cloves garlic minced
16 ounces frozen spinach thawed and squeezed out to remove liquid, chopped
salt and pepper to taste
2 14-ounce canned artichoke hearts drained and squeezed out to remove liquid, chopped
12 ounces cream cheese softened
1/4 cup sour cream
1/2 cup mayonnaise
1/2 cup Pecorino Romano grated
1/4 teaspoon crushed hot red pepper flakes
1 1/2 cups mozzarella shredded

Instructions

Preheat oven to 350f and set one rack in the middle and one towards the top of the oven.
Heat a large pan with the olive oil to medium heat and add the garlic. Cook for 1 minute or until fragrant, then add the spinach. Cook the spinach for 2-3 minutes or until most of the water has evaporated. Season with hot red pepper flakes and salt to taste.
In a large mixing bowl, combine the cooked spinach, cream cheese, sour cream, mayonnaise, artichoke hearts, Pecorino, and mozzarella cheese. Mix very well.
Taste test the dip and if needed season with salt and pepper. Place the dip in a 9x13" baking dish. Bake for 20 minutes in the middle of the oven then move the dish to the top and broil for 2-3 minutes or until bubbly but not burnt. Serve with tortilla chips, crackers, or pita chips. Enjoy!

Notes

Canned artichoke hearts are preferred over frozen ones. Oil-packed marinated artichoke hearts are not recommended.
Leftovers can be saved for up to 3 days and can be quickly reheated in the microwave.

Nutrition