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
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.