Spinach And Artichoke Dip Recipe
Deliciously creamy, rich and flavorful; a crowd favorite with toasted bread
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Ingredients
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Base Ingredients
Seasoning and Flavoring
Serving
Method
Preparation of Ingredients
- 1
Prepare Spinach
Rinse the fresh spinach under cold water. In a large pot, bring water to a boil and blanch the spinach for about 2 minutes until wilted. Drain and cool. Once cool, squeeze out excess water and chop finely.
- 2
Prepare Artichokes
If using canned artichoke hearts, drain and rinse them. If using frozen, thaw them and drain any excess water. Chop the artichoke hearts into small pieces.
- 3
Mince Garlic
Peel and finely mince the garlic cloves.
Mixing and Baking
- 4
Combine Ingredients
In a large mixing bowl, combine the cream cheese, sour cream, and mayonnaise. Mix until smooth and creamy.
- 5
Add Remaining Ingredients
Stir in the blanched spinach, chopped artichokes, minced garlic, grated Parmesan cheese, shredded Mozzarella cheese, salt, black pepper, and red pepper flakes. Mix until all ingredients are evenly incorporated.
- 6
Transfer to Baking Dish
Preheat your oven to 350°F (175°C). Transfer the dip mixture into a baking dish and spread it evenly.
- 7
Bake
Bake in the preheated oven for 25-30 minutes, or until the dip is hot and bubbly, and the top is lightly golden.
Toasting Bread
- 8
Prepare Bread
While the dip is baking, slice the loaf of bread into thick slices. You can use a baguette or any bread of your choice.
- 9
Toast Bread
Toast the slices in the oven for the last 10 minutes of the baking time, or until golden and crispy.
Serving
- 10
Serve Hot
Remove the dip from the oven and let it cool slightly before serving. Serve hot with toasted bread on the side.