Creamy Spinach Artichoke Dip
A go-to creamy flavorful dip everyone loves.
Ingredients
- 450 grams cream cheese
- 300 grams frozen spinach thawed (no need to squeeze the water out) You can also use fresh baby spinach just increase the quantity to 360 grams
- 1 can artichoke hearts chopped (2-2.5cm pieces)
- 3 cloves garlic minced
- 100 grams sour cream ⅓ cup
- 6 grams finley grated parmesan cheese ¼ cup
- 140 grams fresh grated mozzarella cheese (not prepackaged) 1 cup
- 2 tbsp olive oil
- 1 tsp salt (less if chips are very salty)
- ½ tsp black pepper
Instructions
- Preheat your oven with the broiler option.
- In a medium-sized saucepan on medium heat, add olive oil. When the oil is shimmering and hot add in minced garlic. Cook until fragrant, about 1 min.
- Add in the chopped artichoke hearts, cook for 1-2 min until warmed through.
- Add in thawed spinach and salt. Cook until most of the water has evaporated, about 5 minutes.
- Add in cream cheese and black pepper, and mix until all the cream cheese has melted.
- Remove from heat, add in parmesan and sour cream and mix. Taste to adjust seasoning.
- Place the mixture into an oven-safe dish, top with freshly shredded mozzarella. Place in the oven for 5 minutes or until cheese is melted and bubbling. Remove from oven and serve with chips or pieces of toasted bread. Enjoy!
For Making Ahead
- Assemble the oven dish as instructed then refrigerate. Before serving, preheat the oven to 180°C 375°F and bake for 15-20 minutes or until warmed through. Then turn on the broiler to melt the cheese on top.