Description
This creamy and savory dip combines the rich flavors of hot spinach and artichoke with a smooth and cheesy texture It is perfect for gatherings and pairs well with chips or bread The warm and comforting taste makes it a favorite appetizer that is easy to enjoy and share
Ingredients
1 tablespoon olive oil
½ medium sweet onion, diced
3 cloves garlic, minced
¼ cup vegetable broth
1 (16-ounce) package frozen chopped spinach, thawed and squeezed dry
1 (14-ounce) can artichoke hearts, drained and coarsely chopped
½ teaspoon crushed red pepper flakes
1 (8-ounce) package cream cheese, cubed
1 cup sour cream
½ cup freshly grated Parmesan
Kosher salt and freshly ground black pepper, to taste
1 ½ cups shredded mozzarella cheese
Instructions
Heat olive oil in a large cast iron skillet over medium heat. Add onion and cook, stirring frequently, until translucent, about 2-3 minutes.
Stir in garlic until fragrant, about 1 minute.
Stir in vegetable broth, scraping any browned bits from the bottom of the skillet.
Stir in spinach, artichokes and red pepper flakes until warm and excess liquid has reduced, about 4 minutes.
Stir in cream cheese and sour cream until melted and heated through, about 5 minutes. Remove from heat.
Stir in Parmesan; season with salt and pepper, to taste. Sprinkle with mozzarella.
Preheat oven to broil on high. Arrange an oven rack 6-inches from the broiler.
Place skillet into oven and broil until golden brown and bubbly, about 3-5 minutes.
Serve immediately.
Notes
Hot Spinach and Artichoke Dip is best served warm
Avoid overcooking to keep creaminess
Use fresh spinach for brighter flavor
Let dip rest before serving to enhance taste and texture
Pair with crunchy chips or fresh veggies
- Prep Time: 18
- Cook Time: 18
- Method: Stir-Frying
- Cuisine: American
Nutrition
- Calories: 280