It’s the long weekend and it’s time to party! Every party needs a little dip! So, let’s turn up the heat and get this party started with my creamy and Hot Spinach Artichoke Dip! When I dip, you dip, we dip!
Spinach, marinated artichoke, aromatic garlic, rich sour cream and a quartet of cheeses, including cream cheese, Mozzarella, Asiago and Parmigiano Reggiano, combine to create one of the most cheesy, flavourful and satisfying spoonfuls! Cow milk cheeses take centre stage in this savoury dip. Tangy and silky cream cheese and mild, soft and refreshing Mozzarella marry with complex, nutty, salty and slightly sharp Asiago and Parmigiano Reggiano. Although these cheeses differ in terms of taste and texture, they all boast a superior meltability factor, giving you the cheese pull one desires with a hot dip!
This crowd pleasing appetizer or snack couldn’t be easier to make, requires a handful of simple ingredients and comes together with limited effort! Serve this hot dip alongside some crostini, tortilla chips or crackers and enjoy! So, let me show you how it’s done. Grab a spoon and come and cook with me!
For more fun and exciting snack or appetizer ideas, check out my Homemade White Bean Dip, Baked Brie with Honey, Buffalo Chicken Wings, and Stuffed Mushroom recipes!
Prep Time: 5 minutes
Cook Time: 30 - 35 minutes
Total Time: 35 - 40 minutes
Serves: 6 - 8
Ingredients:
1 250g package of cream cheese, cut into 1 inch cubes
1/2 cup sour cream
3 cloves of garlic, peeled and minced
1 tsp lemon zest (approx. 1 medium lemon)
1/2 tsp freshly ground pepper
1/4 tsp crushed red pepper flakes
1 680 mL (24 fl. oz) jar marinated artichokes, drained and roughly chopped
2 cups (16 oz.) frozen spinach, thawed, drained and roughly chopped (See Notes below)
3/4 cup grated Mozzarella, divided
1/2 cup grated Asiago
1/4 cup grated Parmigiano Reggiano (See Notes below)
1/2 tsp unsalted butter, for greasing the pan
Instructions:
Preheat the oven to 350F. Grease a 1.75 quart baking dish with butter and set aside.
To a large mixing bowl, add the cream cheese, sour cream, garlic, lemon zest, ground pepper and crushed red pepper flakes. Using a handheld mixer or a whisk, mix until fully incorporated.
Toss in the artichokes, spinach, 1/2 cup Mozzarella, Asiago and Parmigiano Reggiano and mix until combined.
Transfer the mixture into the greased baking dish, ensuring it is evenly distributed throughout. Then, sprinkle the remaining 1/4 cup Mozzarella over top.
Bake for 30 - 35 minutes or until the cheese is golden and the mixture is bubbly.
Serve the Spinach Artichoke Dip alongside some crostini, tortilla chips or your favourite crackers. Enjoy!
Notes:
Using Frozen Spinach: When using frozen spinach, be sure to thaw, squeeze and drain it prior to use. You want to remove any excess moisture so you don’t end up with a soggy and watery dip!
Fresh Is Best: Nothing quite compares to freshly grated Parmigiano Reggiano! It’s rich, nutty and too savoury for words. At your local grocer, you’ll find the pre-grated and shelf-stable varieties but, I highly recommend buying a piece of fresh Parmigiano Reggiano and doing the grating on your own. It makes a world of difference. Once you try freshly grated, you’ll never go back!
Leftovers Anyone?!: If you are fortunate enough to have leftovers, you’re in luck! This dip gets even better the following day. Simply add some Spinach Artichoke Dip to a microwave safe bowl, and microwave it in 30 second intervals until warmed through or to your desired temperature. Serve and enjoy!
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