Creamy Spinach Artichoke Dip
Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
4.8 out of 5 stars
(19)
Ingredients
2 cups
- 8 ounces (about 1 cup) frozen spinach
- 1 tablespoon extra virgin olive oil
- 1 cup chopped green onions (3 to 4 green onions), both green and white parts
- 1 chopped poblano pepper (for some spice) or red bell pepper (for mild flavor)
- ½ teaspoon red pepper flakes (scale down or omit for mild flavor)
- ¼ teaspoon fine salt, to taste
- 8 ounces cream cheese, sliced into 4 even pieces
- ½ cup (4 ounces) sour cream
- ½ cup (4 ounces) chopped artichoke, canned or marinated
- Freshly ground black pepper, to taste
- Serving suggestions: Tortilla chips, toasted pita wedges or pita chips, crostini, strips of bell pepper, carrot or celery sticks
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Preparation
Chef’s notes
Make it dairy free/vegan:
Use 1 ½ cups vegan sour cream in place of the cream cheese and regular sour cream combo (my vegan sour cream recipe as written yields just 1 cup, so double it and save the leftovers for garnishing your upcoming meals).
Slow cooker option:
This dip is so good because the green onions are cooked until frazzled, so you really want to cook through step 2 on the stovetop as written. Then, however, you can stir in the ingredients as written in step 3. Once warmed through, transfer the mixture to a small slow cooker to keep the mixture warm (use the low or keep warm setting, as needed).