Classic Spinach & Artichoke Dip Recipe
Spinach and tender artichoke hearts topped with six cheeses and baked to a bubbly golden brown. Served piping hot with blue corn chips or baked on ciabatta bread.
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Ingredients
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Vegetables
Dairy
Spices
Others
Method
Preparation
- 1
Prepare the Spinach
In a large pot, add olive oil and heat over medium heat. Add the fresh spinach and sauté until wilted, about 3-4 minutes. Remove from heat and let it cool slightly before chopping.
- 2
Prepare the Artichokes
If using canned artichoke hearts, drain and rinse them. If using frozen, thaw them beforehand. Chop the artichokes into smaller pieces.
Mixing & Baking
- 3
Mix the Ingredients
In a large mixing bowl, combine the cream cheese, sour cream, and mayonnaise. Mix until smooth. Then, add the sautéed spinach, chopped artichokes, mozzarella, parmesan, cheddar, and feta cheeses. Stir until well combined.
- 4
Season the Mixture
Add garlic powder, onion powder, salt, black pepper, and red pepper flakes. Mix again until all ingredients are evenly distributed.
- 5
Bake the Dip
Preheat your oven to 350°F (175°C). Transfer the mixture to a baking dish and spread evenly. Bake in the preheated oven for 25-30 minutes, or until the dip is bubbly and golden brown on top.
Serving
- 6
Serve the Dip
Remove the dip from the oven and let it sit for a few minutes. Serve hot with blue corn chips or toasted ciabatta bread.