Spinach And Artichoke Dip Recipe
with grilled flatbread
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Ingredients
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Spinach and Artichoke Dip
Grilled Flatbread
Method
Spinach and Artichoke Dip
- 1
Prepare spinach
Thaw frozen spinach completely (leave in refrigerator overnight or microwave until thawed). Place thawed spinach in a fine-mesh sieve or clean kitchen towel and press or squeeze firmly to remove as much water as possible. You should end up with about 1 cup tightly packed; excess moisture will make the dip runny.
- 2
Prep artichokes and garlic
Drain canned artichoke hearts well and roughly chop into bite-sized pieces. Mince the garlic cloves finely.
- 3
Combine base ingredients
In a medium mixing bowl, beat the softened cream cheese until smooth. Add sour cream and mayonnaise and whisk until fully combined and creamy.
- 4
Add cheeses and seasonings
Stir in the grated Parmesan and 3/4 cup of the shredded mozzarella (reserve remaining 1/4 cup for topping). Add minced garlic, lemon juice, olive oil, salt, black pepper, and optional red pepper flakes. Mix until evenly distributed.
- 5
Fold in vegetables
Fold the well-drained spinach and chopped artichoke hearts into the cream-cheese mixture until evenly incorporated.
- 6
Bake the dip
Preheat oven to 375°F (190°C). Transfer the mixture to a shallow ovenproof baking dish (about 1 to 1.5 quart). Smooth the top and sprinkle the reserved 1/4 cup shredded mozzarella evenly over the surface. Bake for 20–25 minutes until bubbly and the top is lightly golden.
- 7
Finish and garnish
Remove from oven and let rest 5 minutes. Sprinkle with chopped parsley if using. Taste and adjust salt/pepper as needed before serving.
Grilled Flatbread
- 8
- 9
- 10
- 11
