Ingredients
- 10 oz frozen spinach, thawed (or 1 lb fresh spinach)
- 14 oz canned artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1/3 cup grated Asiago cheese (or more Parmesan)
- 3 garlic cloves, minced
- 1/2 teaspoon onion powder
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- Tortilla chips, pita chips, baguette slices or vegetables, for serving
Instructions
- Squeeze every drop of water out of the thawed spinach with a clean kitchen towel.
- Drain the artichoke hearts, chop them and pat dry.
- Preheat the oven to 375°F (190°C).
- Mix the cream cheese, sour cream and mayonnaise until smooth, then stir in the garlic, onion powder, red pepper flakes, salt and pepper.
- Fold in 3/4 cup of the mozzarella, the Parmesan, Asiago, spinach and artichokes.
- Spread in a 9-inch baking dish or cast-iron skillet and top with the remaining mozzarella.
- Bake for 20 to 25 minutes, until bubbling and golden. Broil 1 to 2 minutes for extra color if you like.
- Rest for 5 minutes, then serve with your dippers.
Notes
Squeezing the spinach dry is the key to a dip that isn’t watery. Can be assembled 24 hours ahead; add 5 to 10 minutes to the baking time.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian