Description
This Baked Spinach and Artichoke Dip is a warm, creamy, and cheesy appetizer perfect for parties or cozy nights in. Combining tender artichoke hearts, nutritious spinach, and a blend of rich cheeses, this dip is baked to bubbly perfection and served hot with chips or toasted bread.
Ingredients
Dip Ingredients
- 6 Tbsp unsalted butter
- 1/2 cup chopped green onions (plus more for garnish)
- 8 oz cream cheese, quartered
- 1 cup sour cream
- 14 oz can quartered artichoke hearts in water, well-drained and coarsely chopped
- 10 oz frozen chopped spinach, thawed and squeezed dry
- 1 cup shredded parmesan cheese
- 1 cup shredded mozzarella cheese (divided)
- 1 Tbsp minced garlic (about 3 cloves)
- 1 tsp hot sauce (optional)
- Fine sea salt and freshly ground black pepper, to taste
Instructions
- Preheat and cook onions: Preheat your oven to 375°F (190°C). Place a 10-inch cast iron skillet or another oven-safe skillet over medium-low heat. Melt the unsalted butter in the skillet. Add the chopped green onions and cook, stirring frequently, until fragrant, about 5 minutes.
- Combine cream cheese and sour cream: Remove the skillet from the heat. Add the quartered cream cheese and sour cream to the skillet and stir until the mixture is smooth and all cheeses have melted slightly from the residual heat.
- Add remaining ingredients: Mix in the coarsely chopped artichoke hearts, well-drained spinach, parmesan cheese, half of the shredded mozzarella, minced garlic, and hot sauce (if using). Season with salt and freshly ground black pepper to taste. Spread the mixture evenly in the skillet. Top with the remaining shredded mozzarella cheese.
- Bake the dip: Bake the dip uncovered in the preheated oven for 20 minutes, or until the dip is bubbly and the cheese is melted. For a golden, slightly browned crust, switch the oven to broil and broil for 2 minutes, watching carefully to avoid burning.
- Serve: Allow the dip to cool slightly before garnishing with additional chopped green onions if desired. Serve warm with chips, toasted bread, or crackers.
Notes
- Be sure to thoroughly squeeze excess water from the thawed spinach to avoid a watery dip.
- Using a cast iron or oven-safe skillet helps with even heating and serving presentation.
- The hot sauce is optional but adds a nice subtle kick if you prefer.
- For a gluten-free option, serve with gluten-free chips or bread.
- Leftover dip can be refrigerated in an airtight container for up to 3 days and reheated in the oven.
