Description
This creamy and flavorful Baked Spinach and Artichoke Dip combines tender spinach, tangy artichoke hearts, and a blend of cheeses into a warm, bubbly appetizer perfect for parties or casual gatherings. Made in a single skillet and baked until golden, it's a comforting, crowd-pleasing dip served best with chips or toasted bread.
Ingredients
Vegetables and Aromatics
- 1/2 cup chopped green onions (plus more for garnish)
- 14 oz can quartered artichoke hearts in water (well-drained and coarsely chopped)
- 10 oz frozen chopped spinach (thawed and squeezed dry)
- 1 Tbsp minced garlic (about 3 cloves)
Dairy and Fats
- 6 Tbsp unsalted butter
- 8 oz cream cheese (quartered)
- 1 cup sour cream
- 1 cup shredded parmesan cheese
- 1 cup shredded mozzarella cheese (divided)
Seasonings
- 1 tsp hot sauce (optional)
- Fine sea salt (to taste)
- Freshly ground black pepper (to taste)
Instructions
- Preheat and Sauté: Preheat the oven to 375°F (190°C). Place a 10-inch cast iron skillet or any oven-safe skillet over medium-low heat and melt the butter. Add chopped green onions and cook, stirring frequently, until fragrant and softened, about 5 minutes.
- Combine Base Ingredients: Remove the skillet from heat. Add the cream cheese (quartered) and sour cream to the skillet. Stir thoroughly until the mixture becomes smooth and creamy, warmed by the residual heat from the pan.
- Add Mix-ins and Season: Stir in the coarsely chopped artichoke hearts, well-drained spinach, shredded parmesan cheese, half of the shredded mozzarella, minced garlic, and hot sauce if using. Mix everything evenly. Season with fine sea salt and freshly ground black pepper according to taste. Spread the mixture evenly in the skillet.
- Top and Bake: Sprinkle the remaining mozzarella cheese over the top of the spread mixture. Place the skillet in the preheated oven and bake uncovered for 20 minutes, until the dip is bubbling and the cheese is melted.
- Broil for Finish and Serve: For a golden brown topping, switch the oven to the broil setting and broil for about 2 minutes until the cheese starts to brown lightly. Remove from oven, let cool slightly, then garnish with extra chopped green onions if desired. Serve warm with chips or toasted bread.
Notes
- Be sure to squeeze out as much water as possible from the thawed spinach to avoid a watery dip.
- Use a cast iron or oven-safe skillet to prevent transferring the dip to another dish for baking.
- Optional hot sauce adds a slight kick; adjust quantity to taste or omit for milder flavor.
- Serve immediately for best texture; leftovers can be reheated gently in the oven.
