Spinach & Artichoke Dip Recipe
Sour Cream, Pico de Gallo, Warm Tortilla Chips | gluten-free
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.
Dip Ingredients
Method
Cooking Instructions
Prepare the Spinach
In a large skillet, sauté the fresh spinach over medium heat until wilted, about 3-4 minutes. Remove from heat and let cool slightly.
Mix the Ingredients
In a large mixing bowl, combine the sautéed spinach, chopped artichoke hearts, softened cream cheese, sour cream, shredded mozzarella, grated Parmesan, garlic powder, salt, and black pepper. Mix until well combined.
Bake the Dip
Preheat the 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 bubbly and golden on top.
Serve
Remove from the oven and let it cool slightly. Serve warm with tortilla chips and garnish with pico de gallo on top.