Description
Extra-cheesy spinach-artichoke dip…what more do you need to know? Okay, fine, it’s very easy to whip together, too!
Ingredients
Scale
- 1 tablespoon olive oil
- 20 ounces fresh baby spinach (or 1 pound frozen spinach, thawed and drained)
- 1 garlic clove, finely minced
- One 14-ounce can artichoke hearts in water, drained (some liquid reserved for thinning the dip, if needed) and coarsely chopped
- 8 ounces cream cheese, at room temperature
- 8 ounces coarsely grated sharp white cheddar
- 4 teaspoons Dijon mustard
- Kosher salt and freshly ground black pepper, to taste
- Pinch of red pepper flakes
- Finely chopped fresh chives, to finish
Instructions
- Preheat the oven to 400°. Preheat a large skillet over medium heat. Once hot, add the olive oil and fresh spinach and sauté until the spinach has wilted and most of the moisture has evaporated. Add the garlic clove and sauté for 30 seconds to 1 minute, until fragrant. Remove from the heat.
- In a large mixing bowl, add the chopped artichokes, cream cheese, white cheddar (reserve 3/4 cup for the top), Djion, and sautéed spinach and garlic. Season to taste with salt, pepper, and red pepper flakes. Stir until thoroughly combined. If your mixture looks very thick, you can thin it out with a bit of the reserved artichoke liquid. Transfer to a small baking dish and sprinkle the reserved cheddar over top. Transfer to the oven and bake for 20 to 25 minutes, until the dip is hot and the top is melted and golden brown. Sprinkle with chopped fresh chives before serving.
Notes
Inspiration: Extra-Cheesy Spinach-Artichoke Dip on food52.com
- Category: Appetizers, Dips