Hot Spinach and Artichoke Dip
A creamy, cheesy dip packed with flavor, perfect for parties and gatherings.
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.
Notes
Make sure to squeeze out as much moisture 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.
