Warm and rich this artichoke spinach dip is delicious. I make it for potluck, parties and as a side dish for dinner. It’s great with an egg and toast for breakfast, too.
I generally double the recipe because rarely is there any leftover. I prefer my dip with lots of spinach.
Artichoke Spinach Dip Recipe
From the kitchen of Priya Hutner
1 16 oz. bag organic frozen chopped spinach, defrosted
1 can quartered artichokes hearts
½ C sour cream or Greek yogurt
8 oz. cream cheese, softened
3 T mayonnaise
½ C parmesan cheese
2 C shredded mozzarella cheese (save some to spread on top)
1 ½ t garlic powder
1 ½ t salt
1 t fresh ground pepper
¼ t red pepper flakes
Preheat oven to 375 degrees F. Squeeze excess water from spinach and place in a large bowl. Mix with the remaining ingredients.
Coat a glass baking dish with a cooking oil and place the mixture into the dish. Top with a layer of mozzarella. Cover with lid or foil.
Bake for 30 minutes until bubbling; remove the lid to brown the top.
Serve with tortilla chips, crackers or sourdough crostini.
