Spinach Artichoke Dip Recipe
Rich and creamy with aged parmesan and chopped kale. Served with crostinis.
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.
Ingredients
Method
Directions
- 1
Prepare the Vegetables
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- 2
Cook the Spinach and Kale
Add the chopped kale and fresh spinach to the skillet. Cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly.
- 3
Combine Ingredients
In a mixing bowl, combine the softened cream cheese, sour cream, grated parmesan cheese, and cooked spinach and kale mixture. Stir until well combined.
- 4
Add Artichokes
Chop the artichoke hearts and fold them into the mixture. Season with salt and black pepper to taste.
- 5
Bake the Dip
Transfer the mixture into a baking dish and spread evenly. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until bubbly and golden on top.
- 6
Serve
Remove from oven and let cool slightly before serving with crostinis.
