Description
Creamy spinach and artichoke mingle with gooey cheeses and a hint of garlic, baked until golden-brown. Each scoop delivers rich, savory layers that contrast beautifully with crisp dippers.
Ingredients
- 1 tablespoon olive oil
- 1 small onion chopped
- 2 cloves garlic minced
- 10 ounces frozen spinach thawed and drained
- 14 ounces artichoke hearts drained and chopped
- 8 ounces cream cheese softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F.
- Heat olive oil in a skillet over medium heat.
- Sauté onion and garlic until translucent, about 3 minutes.
- Add spinach and artichokes to the skillet and cook for 2 minutes.
- Transfer the mixture to a bowl and stir in cream cheese, sour cream, mayonnaise, Parmesan, salt, and pepper until smooth.
- Spread the mixture into a baking dish and sprinkle mozzarella on top.
- Bake for 20 minutes or until bubbly and golden brown on top.
- Remove from oven and let cool slightly before serving.
Notes
- Ensure spinach is well drained to prevent a watery dip.
- Use a rustic bowl or bread boule for a cauldron effect.
- For extra flavor, add a pinch of red pepper flakes.
- This dip can be prepared a day ahead and baked just before serving.