Hot Spinach and Artichoke Dip
Perfect for a winter celebration or game day. This creamy, cheesy dip features spinach and marinated artichokes with mayonnaise, sour cream, parmesan, and jack cheese.
Servings 3 cups
Ingredients
- 1 tablespoon olive oil
- 4 large garlic clove finely chopped
- 12 oz. bunch fresh spinach finely chopped (or 1 10-ounce package frozen spinach, defrosted, drained and finely chopped)
- 1 12-ounce jar of marinated artichoke hearts roughly chopped
- ½ tspn onion powder
- 8 ounces cream cheese cut into 1-inch pieces
- ½ c. Parmesan finely grated
- 4 oz. shredded Jack cheese
- ½ c. sour cream
- ½ c. mayonnaise
- Salt and pepper to taste I used ½ t. salt, ¼ t. pepper
Instructions
- Preheat your oven to 375 degrees.
- Heat olive oil in a medium pot over medium heat. Add garlic and cook, stirring until it’s softened and fragrant, about 30 seconds.
- Add the chopped spinach to the pot and cook for a few minutes until the moisture from the spinach has mostly cooked out. Add the artichokes and onion powder. Cook for another minute to combine.
- Reduce the heat to low and add the cream cheese and Jack cheese. Using a wooden spoon or spatula, stir until all the cheese has melted, about 3 minutes. Stir in the Parmesan, sour cream, and mayo. Season to taste with salt and pepper.
- Pour the dip into a shallow baking dish and top with a little extra grated cheese or shredded Parmesan. Bake for 15-20 minutes until the dip is bubbling around the edges and heated through.
- Serve with French bread, crackers, or tortilla chips.
Notes
NOTE: You can also make this ahead of time. When finished allow to cool then cover and refrigerate. When ready to eat, remove from the fridge 30 minutes before baking. Bake at 375 degrees for 10-15 minutes or until hot and slightly bubbling.