Description
This Hot Spinach and Artichoke Dip is a creamy, cheesy appetizer perfect for gatherings. Made with sautéed onions and garlic, tender spinach, artichoke hearts, cream cheese, sour cream, and mozzarella, it’s broiled to golden perfection for a warm, bubbly treat.
Ingredients
Vegetables
- 1/2 medium sweet onion, diced
- 3 cloves garlic, minced
- 1 (16-ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 (14-ounce) can artichoke hearts, drained and coarsely chopped
Liquids
- 1 tablespoon olive oil
- 1/4 cup dry white wine
Dairy
- 1 (8-ounce) package cream cheese, cubed
- 1 cup sour cream
- 1/2 cup freshly grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
Spices and Seasoning
- 1/2 teaspoon crushed red pepper flakes
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Sauté onion: Heat olive oil in a large cast iron skillet over medium heat. Add the diced onion and cook, stirring frequently, until translucent, about 2-3 minutes.
- Add garlic: Stir in the minced garlic and cook until fragrant, about 1 minute, being careful not to burn it.
- Deglaze with wine: Pour in the dry white wine, scraping any browned bits from the bottom of the skillet to incorporate flavor.
- Combine spinach and artichokes: Add the thawed and drained chopped spinach, chopped artichoke hearts, and crushed red pepper flakes. Stir until warm and the excess liquid has reduced, about 4 minutes.
- Melt cheeses: Stir in the cubed cream cheese and sour cream, cooking until melted and heated through, about 5 minutes. Remove the skillet from heat.
- Season and add Parmesan: Stir in the freshly grated Parmesan cheese. Season with kosher salt and freshly ground black pepper to taste. Then sprinkle shredded mozzarella evenly over the top.
- Broil the dip: Preheat your oven broiler on high and position an oven rack about 6 inches from the broiler element. Place the skillet into the oven and broil until the cheese on top is golden brown and bubbly, around 3-5 minutes. Watch carefully to prevent burning.
- Serve immediately: Remove the hot dip from the oven and serve it right away to enjoy the warm, cheesy goodness.
Notes
- Ensure the spinach is well squeezed to prevent a watery dip.
- If you don’t have a cast iron skillet, an oven-safe skillet or baking dish will work.
- Keep a close eye on the dip while broiling to avoid burning the cheese.
- Serve with pita chips, tortilla chips, or fresh vegetable sticks for dipping.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently in the oven or microwave.
