Hot Spinach and Artichoke Dip
Total Time
40 minutes
Prep Time
20 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(15)
Ingredients
8 servings
- 1 tablespoon olive oil
- ½ medium sweet onion, diced
- 3 cloves garlic, minced
- ¼ cup dry white wine
- 1 (16-ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 (14-ounce) can artichoke hearts, drained and coarsely chopped
- ½ teaspoon crushed red pepper flakes
- 1 (8-ounce) package cream cheese, cubed
- 1 cup sour cream
- ½ cup freshly grated Parmesan
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ cups shredded mozzarella cheese
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Preparation
Chef’s notes
Chicken stock can be used for white wine as a non-alcoholic substitute.
For a lighter dip, substitute Greek yogurt for sour cream.
A slow cooker version is available.