Spinach artichoke dip is definitely a fave when dining at some of my favorite restaurants. Quarantine has been about bringing the restaurant to the crib, so I put myself up to the challenge to come up with a cheesy recipe for this dip. After a couple rounds of trial and error, I've hit the nail on the head. Hope y'all enjoy this wonderfully rich and creamy dish as much as me and my fam do! Happy cooking!
Prep Time: 20 minutes
Cook Time: 25 minutes
Yield: 4-6 servings
Large mixing bowl
8 inch casserole dish
8 oz cream cheese, softened
1/3 cup sour cream
⅔ c mayo (Duke’s preferred)
8 oz fresh spinach, washed and drained
2 cups marinated artichoke hearts coarsely chopped
1 tsp minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
¼ tsp red pepper flakes
¼ tsp garlic powder
¾ c finely shredded parmesan cheese
1 ¾ cups shredded mozzarella cheese, divided
Parsley, finely chopped
Non-stick cooking spray
Preheat Oven- Begin by preheating oven to 400° F.
Saute Spinach- Add butter to large pan and place on medium heat. Once butter sizzles, add spinach to pan. Allow spinach to wilt and saute. Once spinach is cooked, transfer to a plate and let cool.
Chop Artichokes- Strain artichokes and chop into small chunks (you can also chop in a food processor). Transfer to a bowl.
Drain and Chop Spinach- Once sauteed spinach is cooled, transfer to paper towel and squeeze until water is released. Next, chop into small pieces using a chef's knife. Add to bowl.
Combine Ingredients- In the same bowl as artichokes, add chopped spinach, cream cheese, sour cream, mayo, minced garlic, salt, pepper, red pepper flakes, parmesan cheese, and ¾ c mozzarella.
Bake Dip- Spray casserole dish with non-stick spray. Next, fill with dip. Sprinkle 1 c of mozzarella cheese on top of dip and bake for 20 minutes. After baking, broil until golden brown for about 3 minutes. Garnish with parsley. Serve with tortilla chips, pita chips, crackers, or crostini!