Spinach Artichoke Dip Recipe
Garlic, parmesan, and cream cheese blended with spinach and artichoke hearts. Served with toasted marble rye bread.
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Ingredients
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Dip Ingredients
Bread Ingredients
Method
Dip Preparation
- 1
Prepare the Spinach
In a large pot, bring water to a boil. Add the fresh spinach and cook for 2-3 minutes until wilted. Drain and rinse under cold water. Squeeze out excess moisture and chop finely.
- 2
Sauté the Garlic
In a skillet over medium heat, add a drizzle of olive oil. Add minced garlic cloves and sauté for about 1 minute until fragrant. Be careful not to burn the garlic.
- 3
Combine Ingredients
In a large mixing bowl, combine the sautéed garlic, cream cheese, grated Parmesan cheese, chopped spinach, chopped artichoke hearts, sour cream, salt, black pepper, and red pepper flakes. Mix until well combined and creamy.
- 4
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 until the dip is bubbly and golden on top.
Bread Preparation
- 5
- 6
Toast the Bread
Place the slices of bread in the skillet and toast for about 2-3 minutes on each side until golden brown and crispy.