Spinach Artichoke Dip Recipe
Our house-made recipe with baby spinach, sun-dried tomatoes, with our five-cheese blend, and served with tri-color tortilla chips.
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Ingredients
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Dip Ingredients
Serving Ingredients
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C) to prepare for baking the dip.
- 2
Sauté Spinach
In a large skillet, heat a small amount of oil over medium heat. Add the baby spinach and sauté until wilted, about 3-5 minutes. Remove from heat and let cool slightly.
- 3
Mix Ingredients
In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, minced garlic, Parmesan cheese, mozzarella cheese, cheddar cheese, and goat cheese. Mix until well combined.
- 4
Add Vegetables
Fold in the sautéed spinach, chopped artichoke hearts, and sun-dried tomatoes into the cheese mixture. Season with salt and black pepper.
- 5
Transfer to Baking Dish
Transfer the mixture into a greased baking dish, spreading evenly.
- 6
Bake the Dip
Bake in the preheated oven for 25-30 minutes, or until the dip is bubbly and golden brown on top.
Serving
- 7
Prepare Chips
While the dip is baking, arrange the tri-color tortilla chips on a serving platter.
- 8
Serve
Once the dip is done baking, remove it from the oven and let it cool for a few minutes. Serve warm alongside the tortilla chips.
