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.
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 servingsIngredients
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.
