Spinach Artichoke Sun-Dried Tomato Dip
Total Time
35 mins
Prep Time
10 mins
Cook Time
25 mins
Rating
0 out of 5 stars
(0)
Ingredients
10
- 1/2 tablespoon olive oil
- 1 shallot, minced
- 3 cups packed fresh spinach, roughly chopped
- 3 cloves garlic, minced
- 1 cup freshly grated mozzarella cheese
- 8 oz brick full fat cream cheese, softened
- 1/2 cup feta cheese
- 1/2 cup plain Greek yogurt, or sour cream
- 14 oz can artichoke hearts, drained and diced
- 1/4 cup chopped sun-dried tomatoes
- 1/4 teaspoon crushed red pepper flakes
- Kosher salt and black pepper, to taste
- Freshly chopped basil, for garnish
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Preparation
Step 1
Preheat oven to 400 degrees F. Grease a 9-inch pie pan or skillet and set aside.
Step 2
Heat the olive oil in a small skillet over medium heat. Add the shallot and cook for 2 to 3 minutes, stirring occasionally, or until softened. Add the spinach and cook until wilted. Add the garlic and cook for 1 minute. Transfer the spinach mixture to a large bowl.
Step 3
Add the cream cheese, mozzarella cheese, feta cheese, Greek yogurt, artichoke hearts, sun-dried tomatoes, crushed pepper flakes, salt, and pepper to the bowl. Stir until well combined.
Step 4
Use a spatula to spread the mixture into the prepared pan. Bake for 25 to 30 minutes or until golden brown and bubbly.
Step 5
Serve warm with crackers, chips, cut vegetables, crostini, etc.
Step 6
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Chef's notes
You can make the dip up to 2 days in advance, just assemble and don’t bake.
Store leftover dip in the fridge for up to 4 days. Reheat in the microwave or in the oven until heated through.
