Spinach & Artichoke Dip
For your next game day gathering, here’s an ultra-creamy hot spinach and artichoke dip nestled under a bubbling crust of mozzarella and Parmesan.
By Yankee Magazine|Jan 09 2023|
Spinach & Artichoke Dip
Photo Credit: Styled and photographed by Liz NeilyFor your next game day gathering, here’s an ultra-creamy hot spinach and artichoke dip nestled under a bubbling crust of mozzarella and Parmesan. We’re not breaking new ground here, but this version is notably delicious and packed with as many veggies as possible without losing the ooey-gooey factor.
Recipe from Yankee’s January/February 2023 issue.
Yield:
8-10 servings
Ingredients
Butter, for greasing pan
3 10-ounce packages of frozen spinach, thawed and drained
3 tablespoons olive oil
3 large garlic cloves, minced
2 14-ounce cans artichoke hearts, drained and roughly chopped
1 8-ounce package cream cheese, cut into medium cubes
1 cup sour cream
1⁄2 cup mayonnaise
3⁄4 cup grated mozzarella cheese, plus more for the topping
1⁄2 cup grated Parmesan (or Romano) cheese, plus more for topping
2 1⁄2 teaspoons kosher salt
1 teaspoon red chili flakes
Tortilla chips, for serving
Instructions
Preheat oven to 375 °F and set a rack to the middle position. Grease a 9-by- 13-inch baking dish (or two smaller dishes or skillets). Set aside.
Squeeze out as much liquid as you can from the thawed spinach. Set aside.
In a large skillet over medium heat, warm the oil, then add the garlic and cook, stirring, until translucent. Add the spinach and artichokes, and stir to combine. Reduce heat to medium-low and add the cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, salt, and chili flakes. Stir with a spatula until the mixture is smooth and creamy. Transfer to the prepared baking dish, sprinkle with extra mozzarella and Parmesan, and bake until golden and bubbly, about 25 minutes.
.eave out the garlic and it will be perfect. Looks delicious