This deliciously cheesy, creamy, bubbling hot Spinach Artichoke Dip is the perfect appetizer to serve at any of your gatherings this holiday season. Best of all, the dip can be assembled up to a day in advance before baking.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Servings: 8
Ingredients
4ouncescream cheese, softened
1/2cupsour cream
1/2cupmayonnaise
1clovegarlicpeeled and minced
2tablespoons lemon juice
10ouncesfrozen chopped spinachthawed and squeezed to drain excess liquid
114 ounce can artichoke hearts, drained, rinsed and chopped
2/3cupgrated Parmesan cheese
4ounces mozzarella cheeseplus a little extra to sprinkle on top (optional)
1medium shallot, diced (about 1/4 cup)
Kosher salt and pepper
pinch of crushed red pepper flakes, optional
Instructions
Preheat oven to 375ºF. Grease an 8 or 9-inch oven-proof dish, or a 2-quart baking dish, with a little oil or butter. You could also use an 8-inch cast iron skillet.
In a large bowl, mix the soft cream cheese, sour cream, mayo, garlic and lemon juice. Alternatively, use a hand mixer to make it a little fluffier.
Fold in the spinach, chopped artichokes, parmesan, mozzarella, shallots, 1/2 teaspoon salt, 1/4 teaspoon pepper, and pinch of crushed red pepper flakes, if using. Mix together until completely and evenly combined.
Pour the mixture into prepared dish and smooth out the top. Sprinkle with a bit more mozzarella, if you wish. Bake spinach artichoke dip for 25 to 30 minutes or until bubbly and cooked through. Remove from oven and serve with toasted pita wedges, crostini, fresh vegetables, or tortilla chips.
Notes
Use very soft cream cheese. If your cream cheese isn't soft enough, it won't incorporate properly with the other ingredients.
Use a hand mixer. If the cream cheese has not softened enough, use a hand mixer to beat it. This also makes the dip extra fluffy which is a good thing.
Rinse the canned artichokes. Canned artichokes are packed salt and citric acid. Much like canned beans, it is best to drain them in a colander then rinse under cold water. Fro this recipe in particular, leaving them unrinsed could give an unpleasant taste to the dip.
Squeeze the spinach dry. Any extra moisture will make the dip watery, aka bland as heck. No bueno. Really squeeze the spinach by small handfuls between your fingers to remove as mush liquid as possible. Alternatively, you can use a thin kitchen towel to wring out all the liquid.
Thaw the frozen spinach. To thaw the frozen spinach quickly, place it in a bowl and microwave for a few minutes until thawed. You could also place it in a strainer and run under warm water.