Spinach And Artichoke Dip Recipe
Available hot or cold, with fresh vegetables or bread.
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Ingredients
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Main Ingredients
Serving Suggestions
Method
Preparation
- 1
Prepare the Spinach
Rinse the fresh spinach leaves under cold water, then chop them coarsely.
- 2
Prepare the Artichokes
Drain and rinse the canned artichoke hearts. Cut them into quarters.
- 3
Mince the Garlic
Peel the garlic cloves and mince them finely.
Mixing and Cooking
- 4
Mix the Ingredients
In a large mixing bowl, combine the chopped spinach, artichoke hearts, cream cheese, sour cream, mayonnaise, grated Parmesan cheese, minced garlic, salt, black pepper, and red pepper flakes. Mix until well combined.
- 5
Bake the Dip (for hot version)
Preheat your oven to 350°F (175°C). Transfer the mixture to a baking dish and spread it evenly. Bake for 25-30 minutes, or until the dip is hot and bubbly.
- 6
Serve the Dip
Once baked, remove the dip from the oven and let it cool slightly before serving. For the cold version, simply chill the mixed dip in the refrigerator for at least 1 hour before serving.
