Artichoke And Spinach Dip Recipe
Our house-made creamy vegetable and cheese dip is served hot with white corn chips.
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Ingredients
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Vegetables
Dairy
Seasoning
Others
Method
Preparation
- 1
Prepare the Vegetables
Chop the onion and mince the garlic. If using frozen artichoke hearts, thaw them and chop into smaller pieces. Rinse and roughly chop the fresh spinach.
- 2
Sauté the Vegetables
In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 3-4 minutes. Then, add the chopped spinach and artichoke hearts to the skillet, cooking until the spinach is wilted, about 2-3 minutes. Remove from heat and set aside.
Mixing
- 3
Combine Cheese Mixture
In a large mixing bowl, combine the cream cheese, sour cream, shredded mozzarella cheese, grated Parmesan cheese, salt, black pepper, and red pepper flakes. Mix well until smooth and creamy.
- 4
Add Vegetables
Fold the sautéed vegetables into the cheese mixture until fully incorporated.
Baking
- 5
Preheat Oven
Preheat your oven to 350°F (175°C).
- 6
Bake the Dip
Transfer the mixture into a baking dish and spread it evenly. Bake in the preheated oven for 20-25 minutes, until the dip is bubbly and golden on top.
Serving
- 7
Serve Hot
Remove the dip from the oven and let it cool for a minute. Serve hot with white corn chips for dipping.