Baked Spinach Artichoke Dip Recipe
Total Time
37 mins
Prep Time
10 mins
Cook Time
27 mins
Rating
4.99 out of 5 stars
(71)
Ingredients
8 servings
- 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
- 1 Tbsp minced garlic, about 3 cloves
- 1 tsp hot sauce, optional
- fine sea salt and freshly ground black pepper, added to taste
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Preparation
Step 1
Preheat oven to 375°F. Set a 10-inch cast iron skillet, or oven-safe skillet over medium-low heat and melt the butter. Add green onions and cook stirring frequently until fragrant, about 5 minutes.
Step 2
Remove the skillet from the heat, add the cream cheese and sour cream, and stir until smooth. The heat from the skillet will melt everything together.
Step 3
Add artichokes, drained spinach, parmesan, half of the mozzarella, garlic, and hot sauce if using. Stir together to combine. Season with salt and pepper to taste and spread the mixture evenly in the skillet. Top with the remaining mozzarella cheese.
Step 4
Bake uncovered for 20 minutes until the dip is bubbling and the cheese has melted. For a golden topping, broil for 2 minutes until the cheese begins to brown. Cool slightly then garnish with green onion if desired and serve with chips or toast.
Step 5
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Chef's notes
To Drain Spinach – set the thawed spinach over a colander and squeeze out the excess water by the fistful. Discard the excess liquid.
I use canned quartered artichokes in water, not 'marinated' as marinated artichokes are saltier and tangier. If you use the marinated variety, be sure to completely drain before adding to the dish, and taste the dip before seasoning with salt.
