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
Step 1
Heat olive oil in a large cast iron skillet over medium heat. Add onion and cook, stirring frequently, until translucent, about 2-3 minutes.
Step 2
Stir in garlic until fragrant, about 1 minute.
Step 3
Stir in wine, scraping any browned bits from the bottom of the skillet.
Step 4
Stir in spinach, artichokes and red pepper flakes until warm and excess liquid has reduced, about 4 minutes.
Step 5
Stir in cream cheese and sour cream until melted and heated through, about 5 minutes. Remove from heat.
Step 6
Stir in Parmesan; season with salt and pepper, to taste. Sprinkle with mozzarella.
Step 7
Preheat oven to broil on high. Arrange an oven rack 6-inches from the broiler.
Step 8
Place skillet into oven and broil until golden brown and bubbly, about 3-5 minutes.
Step 9
Serve immediately.
Step 10
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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.
