Spinach Artichoke Dip
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Cream cheese and sour cream form the base of this warm dip, with spinach, artichoke, Parmesan, and mozzarella folded in before it bakes until bubbling.
Read more
Each cheese has a role: cream cheese for body, sour cream for a light tang, Parmesan for salt, mozzarella for stretch. One dish in the middle of the table feeds a group, scooped up with baguette slices or tortilla chips while it is still hot.
Ingredients
Instructions
- 1
Preheat the oven to 190C.
Blanch 180 g spinach briefly in boiling water, then cool it in cold water so the color stays bright and the leaves stop cooking before they turn mushy.
- 2
Wrap the cooled spinach in a clean towel and squeeze until almost no liquid comes out.
Chop it finely, keeping it loose rather than wet, so the finished dip stays thick enough for chips.
- 3
If the 150 g artichoke hearts are damp, press them lightly to remove excess liquid, then chop them finely.
Mince the 2 garlic cloves very small so their flavor spreads evenly through the creamy base.
- 4
In a bowl, loosen 180 g cream cheese with 120 g sour cream until smooth and spreadable.
Mix in the minced garlic and 0.5 tsp black pepper, scraping the bowl so no dense lumps remain.
- 5
Fold in the spinach, artichokes, 60 g Parmesan, and 80 g mozzarella.
Stir just until evenly distributed, breaking up any cheese clumps, but do not overwork the mixture into a paste.
- 6
Spread the mixture evenly in an oven dish and bake for 18 to 20 minutes.
Take it out when the edges bubble and the top is golden, then serve warm with baguette slices or tortilla chips.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Spinach Ricotta Cannelloni
spinach, Parmesan cheese
Mushroom Spinach Warm Salad
spinach, Parmesan cheese
Spinach Ricotta Ravioli
spinach, Parmesan cheese