Spinach Artichoke Dip
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.
Servings: 12
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
Calories: 236kcal | Carbohydrates: 11.5g | Protein: 7.4g | Fat: 19.2g | Saturated Fat: 8.7g | Cholesterol: 40mg | Sodium: 293mg | Potassium: 444mg | Fiber: 4.2g | Sugar: 1.5g | Calcium: 11mg | Iron: 2mg
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