Rockefeller, Spinach & Artichoke Recipe
Make Rockefeller, Spinach & Artichoke Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation
- 1
Prepare Spinach
In a large skillet, heat the olive oil over medium heat. Add the fresh spinach and cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly.
- 2
Chop Artichokes
If using canned artichoke hearts, drain and rinse them. If frozen, defrost according to package instructions. Chop the artichokes into small pieces.
Mixing Ingredients
- 3
Combine Ingredients
In a large mixing bowl, combine the cooked spinach, chopped artichokes, cream cheese, sour cream, mayonnaise, Parmesan cheese, minced garlic, salt, black pepper, and cayenne pepper. Mix until well combined and smooth.
Baking
- 4
Prepare for Baking
Preheat your oven to 350°F (175°C). Transfer the mixture to a greased baking dish. If desired, sprinkle breadcrumbs evenly over the top for added crunch.
- 5
Bake
Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
Serving
- 6
Serve
Remove from the oven and let cool for a few minutes before serving. Enjoy warm with tortilla chips, pita bread, or fresh vegetables.
