Spinach Artichoke Dip Recipe
Creamy spinach and artichoke dip served with tortilla chips
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Ingredients
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Dip Ingredients
Method
Preparation Directions
- 1
Prepare the Spinach
Wash the fresh spinach thoroughly under running water. Remove any tough stems. In a large pot, add a small amount of water and bring it to a boil. Add the spinach and cook for about 2-3 minutes until wilted. Drain the spinach in a colander and press out excess moisture. Chop the spinach finely and set aside.
- 2
Prep the Artichokes
If using canned artichoke hearts, drain and rinse them under cold water. Chop the artichoke hearts into smaller pieces and set aside. If using frozen artichokes, thaw them and chop them into smaller pieces.
- 3
Mix the Base
In a large mixing bowl, combine the cream cheese, sour cream, and mayonnaise. Use a hand mixer or a whisk to blend until smooth and creamy.
- 4
Add the Veggies and Seasoning
To the cream cheese mixture, add the chopped spinach, chopped artichoke hearts, Parmesan cheese, garlic powder, salt, black pepper, and red pepper flakes. Stir until all ingredients are well combined.
- 5
Bake the Dip
Preheat your oven to 375°F (190°C). Transfer the spinach and artichoke mixture to a baking dish. Spread it out evenly. Bake in the preheated oven for 25-30 minutes or until the top is golden and bubbly.
- 6
Serve
Remove the dip from the oven and let it cool for a few minutes. Serve warm with tortilla chips for dipping.