This recipe for spinach and artichoke dip is super easy and extremely delicious. There are tons of recipes for this dip out there, but I promise you can stop your search. This is always a crowd pleaser whether it is for a party, watching the football game or as an appetizer. It is just the right amount of creamy, and cheesy, with a little kick from crushed red pepper. You can even make this the night before you plan to serve it. Just plan to take it out of the fridge about an hour before warming it up to take the chill out.
- 2 tbsp olive oil
- 2 garlic cloves, finely minced
- 16 oz fresh baby spinach
- ½ tsp crushed red pepper flakes (optional)
- ½ tsp salt
- ½ tsp pepper
- 6 oz artichoke hearts, drained and chopped
- 4 oz cream cheese
- 2 oz shredded mozzarella cheese, cut into 1-inch pieces
- 2 oz sour cream
- 2 oz grated Parmesan cheese
Heat olive oil in a medium pot over medium heat. Add garlic and cook, about 30 seconds.
Add spinach, crushed red pepper, salt and pepper. Continue to cook, stirring frequently, until most of the liquid from the spinach has evaporated (no need to drain), about 3 minutes. Add artichokes and cook for a 1-2 minutes.
Reduce heat to low and add cream cheese and mozzarella. Stir until all the cheese has melted, about 3 minutes. Stir in sour cream and parmesan. Taste and adjust seasoning if needed.
For a crispy golden top, transfer to an oven-safe skillet, sprinkle with some extra mozzarella and parmesan cheese and broil until golden and bubbly. Serve hot.