Spinach Artichoke Dip Recipe
Spinach and artichoke hearts, topped with shredded Romano cheese. Served with fresh tortillas.
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Ingredients
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Dip Ingredients
Serving Ingredients
Method
Preparation of Dip
- 1
Preheat Oven
Preheat your oven to 350°F (175°C).
- 2
Cook Spinach
In a large pan, add a small amount of water and bring it to a boil. Add fresh spinach and cook for about 2-3 minutes, until wilted. Drain and chop finely.
- 3
Prepare Artichokes
If using canned artichoke hearts, drain and chop them. If using frozen, thaw and chop.
- 4
Mix Ingredients
In a mixing bowl, combine chopped spinach, chopped artichoke hearts, cream cheese, sour cream, mayonnaise, minced garlic, grated Parmesan cheese, salt, black pepper, and red pepper flakes. Mix well until all ingredients are thoroughly combined.
- 5
Transfer to Baking Dish
Transfer the mixture into a baking dish and spread it evenly. Top with shredded Romano cheese.
Baking the Dip
- 6
Bake
Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the dip is hot and bubbly, and the top is golden brown.
Serving
- 7
Prepare Tortillas
While the dip is baking, warm the fresh tortillas in a skillet or microwave.
- 8
Serve
Once the dip is done baking, remove it from the oven. Serve hot with fresh tortillas for dipping.
