Spinach and Artichoke Dip

Course appetizers

Cuisine American

Keyword appetizer, cheeseburger, dinner party, dip, family dinner, party dish, party food, pot luck, spinach, tailgate

Prep Time 15

Cook Time 20

Servings servings

Calories 651kcal

Author Lauren LeBlanc

Ingredients

1 cup onions chopped
3 cloves garlic minced
8 ounces cream cheese softened
8 ounces shredded mozzarella divided
8 ounces shredded Parmesan cheese divided
16 ounces sour cream
2 10 ounces packages of frozen spinach thawed and squeezed (*or 4 9 oz packages of fresh spinach)
2 14 ounces cans artichokes drained and roughly chopped
½ teaspoon red pepper flakes
½ teaspoon of salt
½ teaspoon onion powder
½ teaspoon garlic powder

Instructions

SAUTE: Cook onions with a little olive oil for 5-10 minutes, until softening and turning translucent. Add in garlic and cook for another minute, stirring frequently.
MELT & MIX: Turn heat to low and add in cream cheese, half of mozzarella, and half of parmesan cheese. Stir for a minute to combine and allow cheeses to melt together. Add in sour cream, spinach, artichokes, red pepper flakes, salt, onion powder, and garlic powder. Combine well, and pour into a greased baking dish. Sprinkle remaining cheese on top.
BAKE: Bake at 400°F for 20 minutes, until cheese is melted, browning in some spots, and bubbly.
SERVE: Serve hot with tortilla chips. Better if you fry your own chips!

Notes

* If you are using fresh spinach: Wilt down spinach in batches over low heat first. Allow to drain over a few paper towels or a tea towel. When cool enough to handle, squeeze water out.

This recipe doubles easily, so make more for a bigger crowd!

Nutrition