Why make this recipe
Hot Spinach and Artichoke Dip is a beloved appetizer that is perfect for gatherings, parties, or a cozy night in. It’s creamy, cheesy, and packed with flavor, making it a crowd-pleaser. Not only is it delicious, but it’s also easy to prepare, which means less time in the kitchen and more time enjoying with friends and family.
How to make Hot Spinach and Artichoke Dip
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Ingredients :
- 1 tablespoon olive oil
- 1/2 medium sweet onion, diced
- 3 cloves garlic, minced
- 1/4 cup dry white wine
- 1 (16-ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 (14-ounce) can artichoke hearts, drained and coarsely chopped
- 1/2 teaspoon crushed red pepper flakes
- 1 (8-ounce) package cream cheese, cubed
- 1 cup sour cream
- 1/2 cup freshly grated Parmesan
- Kosher salt and freshly ground black pepper, to taste
- 1 1/2 cups shredded mozzarella cheese
Directions :
- Heat olive oil in a large cast iron skillet over medium heat.
- Add onion and cook, stirring frequently, until translucent, about 2-3 minutes.
- Stir in garlic until fragrant, about 1 minute.
- Stir in wine, scraping any browned bits from the bottom of the skillet.
- Stir in spinach, artichokes, and red pepper flakes until warm and excess liquid has reduced, about 4 minutes.
- Stir in cream cheese and sour cream until melted and heated through, about 5 minutes.
- Remove from heat. Stir in Parmesan and season with salt and pepper to taste.
- Sprinkle with mozzarella.
- Preheat oven to broil on high, arranging an oven rack 6-inches from the broiler.
- Place the skillet in the oven and broil until golden brown and bubbly, about 3-5 minutes.
- Serve immediately.
How to serve Hot Spinach and Artichoke Dip
Serve this dip warm, paired with your choice of tortilla chips, pita bread, or fresh vegetable sticks. It’s also great as a spread on toasted baguette slices.
How to store Hot Spinach and Artichoke Dip
If you have leftovers, store them in an airtight container in the refrigerator. It can last for up to 3 days. When you’re ready to enjoy it again, reheat it in the oven or microwave until warmed through.
Tips to make Hot Spinach and Artichoke Dip
- Make sure to squeeze out as much moisture as possible from the spinach to prevent the dip from being watery.
- Feel free to add more cheese or spices to elevate the flavor according to your taste.
- Use freshly grated cheese for a creamier texture.
Variation
You can mix in other ingredients like diced jalapeños for a spicy kick or try using different types of cheese for a unique flavor twist.
FAQs
Can I make Hot Spinach and Artichoke Dip ahead of time?
Yes, you can prepare the dip up until the baking step and store it in the fridge until you are ready to bake.
Can I use fresh spinach instead of frozen?
Yes, fresh spinach can be used, but you’ll need to cook it down and thoroughly drain it before adding it to the dip.
What can I serve with Hot Spinach and Artichoke Dip?
This dip pairs well with tortilla chips, sliced baguette, crackers, and raw vegetables like carrots and bell peppers.
Hot Spinach and Artichoke Dip
Ingredients
For the Dip
- 1 tablespoon olive oil Used for sautéing.
- ½ medium sweet onion, diced Provides sweetness.
- 3 cloves garlic, minced Adds flavor.
- ¼ cup dry white wine Enhances flavor.
- 1 package (16-ounce) frozen chopped spinach, thawed and squeezed dry Make sure to remove excess moisture.
- 1 can (14-ounce) artichoke hearts, drained and coarsely chopped Provides the artichoke flavor.
- ½ teaspoon crushed red pepper flakes For a hint of spice.
- 1 package (8-ounce) cream cheese, cubed Creates the creamy texture.
- 1 cup sour cream Adds creaminess.
- ½ cup freshly grated Parmesan For flavor.
- Kosher salt and freshly ground black pepper, to taste Season according to preference.
- 1 ½ cups shredded mozzarella cheese For topping.
Instructions
Preparation
- Heat olive oil in a large cast iron skillet over medium heat.
- Add onion and cook, stirring frequently, until translucent, about 2-3 minutes.
- Stir in garlic until fragrant, about 1 minute.
- Stir in wine, scraping any browned bits from the bottom of the skillet.
- Stir in spinach, artichokes, and red pepper flakes until warm and excess liquid has reduced, about 4 minutes.
- Stir in cream cheese and sour cream until melted and heated through, about 5 minutes.
- Remove from heat. Stir in Parmesan and season with salt and pepper to taste.
- Sprinkle with mozzarella.
Broiling
- Preheat oven to broil on high, arranging an oven rack 6-inches from the broiler.
- Place the skillet in the oven and broil until golden brown and bubbly, about 3-5 minutes.
Serving
- Serve immediately with tortilla chips, pita bread, or vegetable sticks.