Spinach and artichoke dip

Based on 7 ratings
Devan

Devan

“Ultra creamy thanks to a combination of cream cheese, mozzarella, sour cream, mayo, and Parmesan cheese, this spinach and artichoke dip is super easy to prepare and can even be prepared up to 1 day ahead of time, refrigerated, then baked off right before serving. We used frozen artichoke hearts but you could also use drained, jarred artichoke hearts—marinated or otherwise. Just adjust any seasoning as needed.”

Difficulty

Easy 👌
25
min.
Preparation
8
min.
Baking
5
min.
Resting

Ingredients

Servings:-4+
350 g spinach
400 g artichokes (frozen)
1 clove garlic
shallot
2 tbsp olive oil
1 tsp chili flakes
225 g cream cheese
50 g mozzarella cheese
115 g sour cream
50 g mayonnaise
25 g Parmesan cheese (grated)
salt
pepper
lemon peel (for serving)
cracker (for serving)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • frying pan (large)
  • spatula
  • baking dish
  • oven

Nutrition per serving

Cal
507
Protein
17g
Fat
46g
Carb
7g

Step 1/4

Peel and crush garlic, finely chop the shallot, followed by the spinach. Defrost and coarsely chop the artichoke hearts. Heat olive oil in a pot over medium heat. Add garlic and shallot and cook for approx. 1 min. or until the shallot is translucent.
  • 350 spinach
  • 400 artichokes
  • 1 clove garlic
  • 1 shallot
  • 2 tbsp olive oil
  • cutting board
  • knife
  • frying pan (large)
  • spatula

Peel and crush garlic, finely chop the shallot, followed by the spinach. Defrost and coarsely chop the artichoke hearts. Heat olive oil in a pot over medium heat. Add garlic and shallot and cook for approx. 1 min. or until the shallot is translucent.

Step 2/4

Add the chopped spinach to the frying pan. Sprinkle with chili flakes. Sauté for approx. 3 min., stirring frequently. Once all the liquid has evaporated, add the artichokes, and season with salt and pepper. Let cook for approx. 2 min. more.
  • 1 lb chili flakes
  • salt
  • pepper

Add the chopped spinach to the frying pan. Sprinkle with chili flakes. Sauté for approx. 3 min., stirring frequently. Once all the liquid has evaporated, add the artichokes, and season with salt and pepper. Let cook for approx. 2 min. more.

Step 3/4

Reduce heat to low and add the cream cheese and mozzarella. Stir to combine and let the cheese melt. Add the sour cream, mayonnaise, and half the Parmesan cheese and stir well again. Season with salt and pepper and transfer to a small baking dish. Top with remaining Parmesan cheese.
  • 225 cream cheese
  • 50 mozzarella cheese
  • 115 sour cream
  • 50 mayonnaise
  • Parmesan cheese
  • salt
  • pepper
  • baking dish

Reduce heat to low and add the cream cheese and mozzarella. Stir to combine and let the cheese melt. Add the sour cream, mayonnaise, and half the Parmesan cheese and stir well again. Season with salt and pepper and transfer to a small baking dish. Top with remaining Parmesan cheese.

Step 4/4

Transfer the dish to the oven and broil at 180°C/350°F for approx. 8 min. or until the top is golden brown. Let cool for approx. 5 min. then serve with lemon wedges, crusty bread or crackers, and enjoy!
  • lemon peel (for serving)
  • cracker (for serving)
  • oven

Transfer the dish to the oven and broil at 180°C/350°F for approx. 8 min. or until the top is golden brown. Let cool for approx. 5 min. then serve with lemon wedges, crusty bread or crackers, and enjoy!